COCONUT CORN CHOWDER
I had this at a MD Veg Social potluck recently and it was so awesome, I had to get the recipe. Here it is!
Provided by Serah B.
Categories Chowders
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Chop onion and fry in oil (medium low-ish heat) for about 5 minutes.
- Add garlic & ginger, fry for another 3-4 minutes.
- Add coconut milk, soy milk, broth and corn. Simmer until warm.
- Scoop out about 3/4 of the corn and puree it in a blender or food processor. Put it back in the pot, add seasonings and black beans.
- Simmer until hot!
Nutrition Facts : Calories 604.8, Fat 23.9, SaturatedFat 16.3, Sodium 466.5, Carbohydrate 91.9, Fiber 7.8, Sugar 59, Protein 11.9
BRAZILIAN CORN AND COCONUT CHOWDER
When the weather starts to cool, it seems nothing comes out of our kitchen except soup! I've found several new recipes on the Bush Beans website that we're looking forward to trying; this is one.
Provided by Pinay0618
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Heat oil in a 4-quart saucepot over medium heat. Cook garlic, onion and peppers about 2 minutes. Add ginger; stir to coat vegetables evenly.
- Add tomato and plantain (or potato if using). Simmer 3 minutes.
- Add beans, corn, broth, coconut milk and whole or skim milk. Cover; return to simmer. Cook until vegetables soften, about 20 minutes.
- Stir in cream and return to simmer; cook 5 minutes more. (Do not boil.)
- Stir in cilantro, parsley, green onion and lime juice. Season with salt, pepper and red pepper flakes to taste. Serve hot or cold.
- Optional: If adding shrimp, divide evenly and ladle finished soup over top.
Nutrition Facts : Calories 397.3, Fat 22.5, SaturatedFat 13.9, Cholesterol 94, Sodium 910.6, Carbohydrate 38, Fiber 4.6, Sugar 13.3, Protein 17.1
COCONUT CONCH CHOWDER
A creamy chowder that came about on Super Bowl Sunday when I was digging in the freezer for chicken wings and came upon a pound of frozen conch. Very colorful. I used a mango pepper sauce.
Provided by Doug Matthews
Categories Soups, Stews and Chili Recipes Chowders
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- Place conch meat in a pot with enough water to cover, and bring to a boil. Cook 15 minutes. Drain, and finely chop in a food processor.
- Melt 2 tablespoons margarine in a skillet over medium heat, and mix in the green onions, carrot, celery, sweet potato, red pepper, and corn. Cook and stir 5 minutes.
- Melt remaining 2 tablespoons margarine in a large pot, and whisk in the flour to create a roux. Pour in the half and half, coconut milk, and fish stock. Mix in the ginger, and season with salt and pepper. Stir the conch and vegetables into the pot. Bring to a boil, reduce heat to low, and simmer 15 minutes. Mix in the hot sauce and cilantro. Continue cooking 15 minutes, or to desired consistency.
Nutrition Facts : Calories 430.1 calories, Carbohydrate 20 g, Cholesterol 81.4 mg, Fat 30.7 g, Fiber 2.1 g, Protein 20.5 g, SaturatedFat 19 g, Sodium 473.8 mg, Sugar 2.3 g
COCONUT-SOLE CHOWDER WITH LIMA BEANS AND CORN
Provided by Molly O'Neill
Categories soups and stews, appetizer, main course
Time 1h15m
Yield Six first-course servings or four main-course servings
Number Of Ingredients 17
Steps:
- Combine the chicken broth, garlic, pepper flakes and ginger in a large pot and bring to a boil. Reduce heat and simmer for 45 minutes. Strain, wash the pot and return the broth to it. Bring to a boil. Add the potatoes and lima beans and simmer for 10 minutes. Add the corn and simmer until the vegetables are tender, about 5 minutes longer.
- Stir in the lemon and lime zests and coconut milk. Turn the heat to low and add the fish. Cook 5 minutes. Stir in the salt, pepper, scallions and herbs. Immediately ladle into bowls and serve.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 4 grams, Carbohydrate 56 grams, Fat 22 grams, Fiber 7 grams, Protein 27 grams, SaturatedFat 16 grams, Sodium 1014 milligrams, Sugar 8 grams, TransFat 0 grams
SMOKY CORN CHOWDER WITH COCONUT MILK
Using frozen corn means that this chowder can be made year-round, but feel free to use fresh corn when it's at its peak in late summer. The fresh kernels contain a delicious milky substance that will add flavor and help to thicken the soup. Smoked paprika gives this corn chowder a smoky flavor that's further accentuated by vibrant poblano chiles. Starchy russet potatoes work particularly well in this soup and help thicken it, however, any potato variety will work.
Provided by Vallery Lomas
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a large Dutch oven or heavy-bottomed pot over medium high heat. Add the onions, poblano chiles and jalapeño and cook, stirring occasionally, until softened, 5 to 6 minutes. Sprinkle with salt and pepper.
- Stir in the garlic, smoked paprika, cumin and coriander and cook, stirring occasionally, until fragrant, 1 minute. Add the corn, potatoes and stock. Season with salt and pepper.
- Bring the chowder to a boil over high heat, then reduce to medium-low heat and simmer, partially covered, until the potatoes are tender, 20 to 25 minutes.
- Remove from the heat and stir in the coconut milk and lime juice. Season with salt and pepper to taste.
- Transfer one-third of the soup to a blender (see Cook's Note). Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
- Pour the soup back into the pot and stir to combine. Garnish with cilantro leaves and serve with hot sauce if desired.
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