Brazilian Corn And Coconut Chowder Recipes

COCONUT CORN CHOWDER

Coconut Corn Chowder image

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

Ingredients

1/2 onion, chopped
2 tablespoons oil
1 -2 garlic clove
1/2 inch gingerroot
2 cups coconut milk
2 cups unsweetened soymilk
1 cup vegetable broth or 1 cup water
4 -5 cups corn
1 teaspoon cayenne or 1 teaspoon paprika, to taste
1 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
1 (15 ounce) can black beans, drained & well-rinsed

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

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

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