Coconut Chicken Chowder Recipe 435

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COCONUT CHICKEN CHOWDER RECIPE - (4.3/5)



Coconut Chicken Chowder Recipe - (4.3/5) image

Provided by Chez_Alexander

Number Of Ingredients 10

1 tablespoon olive oil
1 cup diced onion
1 tablespoon thyme
12 ounces chopped skinless, boneless chicken breast
2 cups unsalted chicken stock
1 1/2 cups corn
1 teaspoon kosher salt
1/2 teaspoon black pepper
3/4 cup canned light coconut milk
1 tablespoon all-purpose flour

Steps:

  • Heat olive oil in a saucepan over medium-high. Add onion, thyme, and chicken; sauté 5 minutes. Add chicken stock, corn, salt, and pepper; cook 10 minutes. Combine coconut milk and flour; stir into soup until thickened. Makes 4 servings.

COCONUT CONCH CHOWDER



Coconut Conch Chowder image

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

1 pound conch meat
¼ cup margarine, divided
2 green onions, chopped
1 carrot, diced
1 stalk celery, diced
1 small sweet potato, peeled and diced
1 small red bell pepper, diced
½ cup fresh corn kernels
2 tablespoons all-purpose flour
1 quart half-and-half
1 (14 ounce) can unsweetened coconut milk
2 cups fish stock
1 ½ tablespoons grated fresh ginger root
salt and pepper to taste
1 ½ teaspoons hot sauce
1 bunch fresh cilantro, chopped

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

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