Braziliancornandcoconutchowder Recipes

BRAZILIAN CORN AND COCONUT CHOWDER

Brazilian Corn and Coconut Chowder image

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

Ingredients

2 tablespoons olive oil
3 garlic cloves, chopped
1 large onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup yellow bell pepper, chopped
2 teaspoons ground ginger
1 1/2 lbs fresh tomatoes, cored and diced
2 yellow plantains or 2 russet potatoes, peeled and cut into 1/2 inch cubes
2 (16 ounce) cans Bush's red beans, drained
1 (15 ounce) can corn, drained
6 cups chicken broth
1 (13 1/2 ounce) can unsweetened coconut milk
1/2 cup milk
1/2 cup heavy whipping cream
1/2 cup fresh cilantro, finely chopped
1/4 cup fresh parsley, finely chopped
1 green onion, chopped
2 limes, juiced
1/4 teaspoon crushed red pepper flakes
salt and pepper
1 lb cooked and peeled shrimp

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

BRAZILIAN FISH CHOWDER

Brazilian Fish Chowder image

Make and share this Brazilian Fish Chowder recipe from Food.com.

Provided by rickv

Categories Chowders

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup minced peeled onion
3 garlic cloves, peeled and mashed
2 tablespoons finely cut green peppers
2 tablespoons olive oil
1/4 cup flour
2 cups water
4 cups canned tomatoes, chopped
1 tablespoon tomato paste
3 teaspoons salt, to taste
1/4 teaspoon cayenne or 1/4 teaspoon chili powder
1/2 teaspoon beau monde seasoning
1 cup white wine
2 lbs white fish fillets
1 lb fresh or quick-frozen haddock or 1 lb cod, cleaned and cubed
3 tablespoons finely cut parsley

Steps:

Cook onion, garlic, and green pepper in oil in heavy 3quart pot or Dutch oven until onions are golden.
Sprinkle with flour.
Stir and cook 2 or 3 minutes.
Add water, tomatoes and paste, seasonings and wine.
Stir and bring to boiling point.
Add fish.
Lower heat and let simmer 1 hour or until fish is done but still firm.
Serve in warmed chowder bowls, topped with parsley.
Makes 6 or more servings.
Garlic French bread goes well with this chowder.
Actually it's essential!
People who imagine they don't like fish love this soup.
It makes a hearty one-dish meal.
In fact, that's the only way I ever serve it.
The"makings" are always on hand.
Sometimes I dress it up by serving it in a treasured Meissen tureen (I first warm it carefully with warm water) with its six antique matching soup plates.
Fruit is the obvious finish for the meal-a big bowl of iced, assorted fruits.

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