Recipes from Clipperton Island: Castaway Chowder

Recipes from Clipperton Island

Castaway Chowder

Country: Clipperton Island
Course: main
Makes: 4 servings


  • 1 lb ahi tuna, cut into bite-sized pieces
  • 1 lb russet potatoes, unpeeled
  • 1 onion, chopped
  • 1 can coconut milk
  • Water to cover
  • Salt to taste


  1. Put the onions in a pot and add a little salt (the salt will cause the onions to release their natural fluids, which will prevent sticking). Keep stirring until the onions are translucent.
  2. Add the tuna, potatoes and coconut milk. Pour in just enough water to cover.
  3. Bring to a boil, then reduce heat and simmer until the potatoes are tender, adding more water as necessary.
  4. Use a potato masher to mash up some (but not all) of the potatoes, so your chowder will have a little body to it. Salt to taste.