1. Coat bottom of a large soup pot with olive oil and set over medium heat. Add garlic and ginger and sauté for 2 minutes. Add fish and stir to combine well. Add coconut milk and chicken broth and bring to a simmer. Lower heat and simmer until fish flakes apart, about 15 minutes. Add corn and cooked rice and stir. Simmer a few more minutes. Season to taste with salt. Add lime juice and fresh cilantro just before serving.
NOTE: Having moved to Sarasota from Gloucester, MA, the fishing capital of New England, I consider chowder a staple dish, but I have come up with an Asian twist which makes it much more exotic. The generous bits of ginger root and tang of fresh squeezed lime off set the sweetness of the coconut milk nicely. Plus it is dairy free!