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.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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.

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