Pages Navigation Menu

West Indian Chowder

4 Flares 4 Flares ×

The fun continues in The Deep Dish’s Taste of Cayman 2012 Series as Tuesday’s featured restaurant, Michael’s Genuine Food & Drink returns, this time sharing a recipe you can expect to see at next year’s event. You’ve heard of New York Clam Chowder and Manhattan Clam Chowder before but I bet you’ve never come across West Indian Chowder. With those naughty Lionfish, no less! Chef Thomas Tennant shares this new creation with us here on TDD.

Chef fillets this invasive species in a flash!

West Indian Chowder, by Chef Thomas Tennant of Michael’s Genuine (makes ten 8-10 ounce servings)
Print this recipe

You will need:
3 celery stalks, diced
1 large onion (white or yellow), chopped
1 bell pepper, diced
2 sprigs thyme
1 small carrot, diced
1 sweet potato, peeled and diced
10 seasoning peppers, diced
1 Scotch Bonnet, diced with seeds
Zest & Juice from 1 lime
1 callaloo, chopped (you can substitute spinach or kale)
2 cups cubed pumpkin
2 tbsp butter
2 tbsp coconut oil
2 quarts coconut milk
1 quart fish stock
Ten 3 oz fried Lionfish fillets (any white fish will do)
2 tbsp Canola/Olive oil blend
Salt and Pepper to taste

Chef makes sure his veggies are all about the same size
  • Melt butter and coconut oil in pot.  Sweat the onions (until clear) and season with salt and pepper
  • Add thyme and veggies except callaloo and cook for about 8 minutes on medium heat
  • Add callaloo and lime zest/juice to pot and cook for about 30 seconds
  • Add coconut milk and fish stock.  Bring to boil.  Reduce and simmer about 15 minutes or until veg is just cooked
  • While your simmering your chowder, coat saute pan with canola/olive oil mix.
  • Season your fillets with salt and pepper and dredge in flour.
  • Sear the fish skin-side down until skin becomes crispy over medium heat.  Flip to other side and cook for just a couple more minutes
  • Serve fish in bowl of your finished West Indian Chowder!
Thanks Chef Thomas, for this delicious recipe!
4 Flares Twitter 0 Facebook 1 Google+ 0 Pin It Share 3 4 Flares ×


  1. What a great dish. This looks seriously amazing and such a good idea since I know down there LionFish are a big problem. Just to be clear – is calloo, collard greens, or an entirely different type of green?

  2. craving a bowl of this to warm me up for lunch!

  3. This is definitely a chowder I would love to dig in to!

  4. Is there another option for lion fish, I would love to try this to tilapia or a grouper instead

  5. Well I'm originally from New England but have never been the biggest fan of clam chowder. This West Indian Chowder, however looks amazing! I'm glad you were able to get the recipe for us!!! : )

  6. This sounds so delicious and exciting! I don't think I can find lion fish but I'm sure there will be suitable substitutes. The best thing about it is the frying of the fish then served with the creamy sauce,

  7. Even though I have no idea where I can get Lionfish over here, that chef is so cute and deft with his hands that I bet he can fillet any kind of fish I hand over to him! I definitely don't chowder-discriminate, but this West Indian variation looks the bomb ;). I'm suddenly hungry now…

  8. I love all of the elements in this chowder – so hearty and delicious – an absolutely gorgeous soup and beautifully presented as well.

  9. Congrats on Top 9, PS! This is a stunning chowder, hot, creamy, tangy and absolutely swimming with fish (I think I can even see a tiny surfer in there!). Fantastic!

    We are Chowder love and I have been making it forever, but have never seen this recipe and it is a Must try; thanks so much.

  11. Congrats on top 9! That looks like an amazing bowl of chowder. I really love the flash fry of the fish to go in the soup. Wonderful!

  12. Congrats on top 9!

  13. What a fantastic restaurant review, with the chef showing the step-by-step directions!
    Yummy chowder, and great photos:D

  14. Haha, that fish does look crazy, but this chowder just looks packed with flavor and I bet it's delicious!

  15. I've never seen a Lionfish before. Looks a bit scary. But once cooked holy moley it looks so good. Huge fan of coconut milk so nice to see it used here. Great recipe.

  16. I'm not sure I can loinfish around here but this looks SOOOOOOOOOOOOOOo good – I think I can even smell it cooking!
    Mary x

  17. When can I come over for dinner? =) I promise i'll do dishes!!!!

    I've never had lionfish but this west indian chowder looks right up my alley! clam chowder isnt my thing even though I was born in New England — I'd much rather have this! <3

  18. This is droolworthy and thanks for sharing all the steps!

  19. I love visiting your blog. Every post is so much fun to read, and the food is incredible.

  20. Wow, this looks so delicious! Did you get to eat a whole bowl of the delicious looking chowder? Jealous!!! Have a lovely Sunday, PS!

  21. Oh my, that chowder looks GOOD! Thanks for sharing. Buzzed, naturally!

  22. I have never had the desire to cook fish. (gimme a steak!) But this looks like something I would cook
    and eat

  23. Okay – that's WAY cool that you got to go back in the kitchens AND get a recipe~

  24. that sure looks good. i would love to try that.

  25. What a great chowder delicious!

  26. I have no idea what ingredients are common in West Indian dishes, but if your chowder is any indication, I could quickly become a fan! Have a great weekend!!!

  27. Never heard of West Indian Chowder! Would be interesting to try it some day. Thanks for sharing.

  28. This soup sounds wonderful. I love all the flavors and then with the addition of the fish it totally rounds it out. I'll have to try this. Thanks for sharing.

  29. Wow! I'm suprised that the fish was seared and then placed on top, as opposed to just sticking in the chowder, like fish tea. GREAT TIP! lots to learn form these posts, thanks so much!

  30. I'm not even sure if we can get Lionfish, but if I can ever have an option of this chowder, I'm going to order two. This looks amazing! I love how the fillet on top of soup. I love this! I really think of other alternative fish to make this one.

  31. Wow! Amazing chowder… It reminds me on the Provencal “soupe de poissons”, but with exotic flavors. Really fabulous recipe!

  32. hi there! first time on your blog. Your chowder recipe is tempting me to try it out. It must be tasting so awesome with coconut oil and milk. A nice smooth taste. noted down!

  33. Oh man, the photography on this one is amazing! 🙂 I love the monkfish 🙂 This sounds like a chowder I'd absolutely devour. Thank you for sharing!

  34. You are so lucky to be able to capture a chef at work and we are so lucky that you’ve shared =)
    This dish looks great!

    I’ve been missing out on some of your posts, but will catch up soon now that I’ve got 2 “new” eyes.

    Have a great weekend!

  35. Thanks for sharing the recipe. It looks delicious!

  36. Plane tickets please? You are making me soooooooo hungry! Slurp, looks delicious. Thank you! Mrs. Herb Garden

  37. Mr. Lionfish isn't so cute in his natural form, but he's a cutie pie in this chowder. Love all the spices.

  38. Gosh, that does look an amazing dish, full of incredible flavours. Incredible – thanks for the recipe!

  39. Glad to see that you can use any white fish in this recipe! Very nice of Chef Thomas to let you have this delicious recipe. I like the fact it uses coconut milk instead of cream. Thanks so much for sharing, I have saved it-yum! Have a great day!

  40. I've eaten something similar, minus a few ingredients. Its absolutely delicious and quite different from a regular chowder, flavour wise

  41. My hubby will simply drool over this as I can cook fish everyday and he will never complaint. We can even go with the crispy fish without the chowder, very nice.


  1. The Deep Dish Cayman - Taste of Michael's Genuine Brunch - [...] scrum.  Unlike the traditional buffet style seen at most restaurants in the Cayman Islands, Chef Thomas has introduced an à…
  2. The Deep Dish Cayman - Restaurant Week 2012: Guy Harvey's - [...] new item on Cayman’s menus. So far, I’ve had this naughty invasive species breaded, chowdered, sammiched and ceviched.  Tempura…um..tempura-ed is my…
  3. The Deep Dish Cayman - Home Cookin' with Home Brew - [...]  It did not disappoint.  Biltong is a South African dish and was a natural progression for Chef Thomas Tennant…
4 Flares Twitter 0 Facebook 1 Google+ 0 Pin It Share 3 4 Flares ×