Slice the cod into 2-inch pieces (if desired). Fish can also be added directly to the pot frozen and will break apart naturally into smaller pieces.
In a large pot over medium heat, add the cooking oil (or butter) and diced onions. Cook until onions turn translucent, about 1-2 minutes.
Add the potatoes and broth. Simmer on medium-low heat until potatoes are almost tender when poked with a fork, about 10-12 minutes.
Add the fish chunks. Cover pot and cook for 2 minutes until fish turns opaque.
Add the coconut milk (or heavy cream) and corn. Bring the soup to a simmer, then add the dill and fresh parsley. Season with salt and pepper. Cook 2-3 more minutes then remove from heat. Serve with warm crusty bread and enjoy!
Leftover chowder can be stored in an airtight container for up to 4-5 days.
This soup can also be frozen in an airtight container up to 3 months (for maximum freshness). Defrost overnight in the fridge and reheat on the stove or in the microwave.
Use baby yellow or red potatoes to save time. Chop them into bite-size pieces so that they cook faster.
No need to chop the fish! Frozen fillets can actually be added straight to the pot as it will break down as the recipe cooks just like our tomato cod soup recipe. Thicker pieces can be broken apart with a wood spoon.
Do not add the fish until after the potatoes are soft and tender! The fish only needs 2-3 minutes to cook and if it's added too soon it will overcook, and taste dry and rubbery.
While fresh dill is ideal, it's not always available at the grocery store. You can also use freeze dried dill which will taste fresher than dried dill.