Brazilian Corn And Coconut Chowder Recipe

Name: Brazilian Corn And Coconut Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Optional; 1 lb cooked and peeled shrimp

Servings: persons

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
Optional
1 lb cooked and peeled shrimp

1
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.
2
Add tomato and plantain (or potato if using). Simmer 3 minutes.
3
Add beans, corn, broth, coconut milk and whole or skim milk. Cover; return to simmer. Cook until vegetables soften, about 20 minutes.
4
Stir in cream and return to simmer; cook 5 minutes more. (Do not boil.)
5
Stir in cilantro, parsley, green onion and lime juice. Season with salt, pepper and red pepper flakes to taste. Serve hot or cold.
6
Optional: If adding shrimp, divide evenly and ladle finished soup over top.

1243

kcal

Calories

Fat

Carbs

156

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 tablespoons olive oil, 3 garlic cloves, chopped, 1 large onion, chopped, 1/2 cup green bell pepper, chopped, and more.

Yes, Brazilian Corn And Coconut Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brazilian Corn And Coconut Chowder

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