Thai-Sole Chowder With Lima Beans and Corn

Ingredients

• 7 cups chicken broth, homemade or low-sodium canned
• 3 cloves garlic, peeled and crushed
• ½ teaspoon crushed red-pepper flakes
• 4 thin slices fresh ginger
• 6 small red potatoes, quartered
• 1 10-ounce package frozen lima beans
• 1 cup frozen corn
• 2 teaspoons grated lemon zest
• 2 teaspoons grated lime zest
• 2 cups reduced-fat, unsweetened coconut milk
• 3 sole fillets, about 6 ounces each, cut into 1-inch cubes
• 1 teaspoon kosher salt
• Freshly ground pepper to taste
• 2 scallions, finely chopped
• ¼ cup chopped fresh basil leaves
• 3 tablespoons chopped fresh cilantro leaves
• 2 tablespoons chopped fresh mint leaves

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    473 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 60 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 32 grams protein; 41 milligrams cholesterol; 2537 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six first-course servings or four main-course servings

Preparation

1. Combine the chicken broth, garlic, pepper flakes and ginger in a large pot and bring to a boil. Reduce heat and simmer for 45 minutes. Strain, wash the pot and return the broth to it. Bring to a boil. Add the potatoes and lima beans and simmer for 10 minutes. Add the corn and simmer until the vegetables are tender, about 5 minutes longer.
2. Stir in the lemon and lime zests and coconut milk. Turn the heat to low and add the fish. Cook 5 minutes. Stir in the salt, pepper, scallions and herbs. Immediately ladle into bowls and serve.

• Reduced-fat coconut milk gives this chowder a slight gray color. For a white chowder and a thicker consistency, use regular unsweetened coconut milk.

1 hour 15 minutes