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Asian Chowder

  • Yield: 6-8 servings


  • 1 tablespoon olive oil
  • 1 cup bok choy, julienned
  • 1 cup julienned carrots
  • 1/2 cup water chestnuts, thinly sliced
  • 6 ounces straw mushrooms
  • 1 ounce cloud mushrooms, hydrated
  • 1 pound red snapper, cut into 1-inch cubes
  • 1 1/2 quarts fish stock
  • 3 cups milk
  • 1 cup coconut milk
  • Pinch black sesame seeds
  • Pinch ground chili pepper
  • 1/4 cup chiffonade of cilantro
  • 1 sheet nori, seaweed, cut into thin sheets
  • 1 ounce salmon roe
  • 4 fried wonton wrappers
  • 2 tablespoons chopped green onions


  • In a large sauce pan, heat the olive oil. When the oil is hot, sauté the bok choy, carrots, water chestnuts, straw mushrooms and cloud mushrooms. Sauté for 3 to 4 minutes or until the vegetables wilt. Season with salt and pepper. Stir in the snapper. Whisk in the fish stock, milk and coconut milk. Bring the liquid up to a boil and reduce to a simmer. Simmer for 15-20 minutes. Season the chowder with the black sesame seeds and chili pepper. Stir in the cilantro and seaweed. Bring the liquid back up to a boil. Ladle the soup in a shallow bowl. Garnish the soup with the salmon roe and green onions. Serve with the fried wonton wrappers.