Coconut Sole Chowder With Lima Beans And Corn Recipes

COCONUT-SOLE CHOWDER WITH LIMA BEANS AND CORN

Provided by Molly O'Neill

Categories soups and stews, appetizer, main course

Time 1h15m

Yield Six first-course servings or four main-course servings

Number Of Ingredients 17

Coconut-Sole Chowder With Lima Beans and Corn image

Steps:

Combine the chicken broth, garlic, pepper flakes and ginger in a large pot and bring to a boil. Reduce heat and simmer for 45 minutes. Strain, wash the pot and return the broth to it. Bring to a boil. Add the potatoes and lima beans and simmer for 10 minutes. Add the corn and simmer until the vegetables are tender, about 5 minutes longer.
Stir in the lemon and lime zests and coconut milk. Turn the heat to low and add the fish. Cook 5 minutes. Stir in the salt, pepper, scallions and herbs. Immediately ladle into bowls and serve.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 4 grams, Carbohydrate 56 grams, Fat 22 grams, Fiber 7 grams, Protein 27 grams, SaturatedFat 16 grams, Sodium 1014 milligrams, Sugar 8 grams, TransFat 0 grams

Ingredients

7 cups chicken broth, homemade or low-sodium canned
3 cloves garlic, peeled and crushed
1/2 teaspoon crushed red-pepper flakes
4 thin slices fresh ginger
6 small red potatoes, quartered
1 10-ounce package frozen lima beans
1 cup frozen corn
2 teaspoons grated lemon zest
2 teaspoons grated lime zest
2 cups reduced-fat, unsweetened coconut milk
3 sole fillets, about 6 ounces each, cut into 1-inch cubes
1 teaspoon kosher salt
Freshly ground pepper to taste
2 scallions, finely chopped
1/4 cup chopped fresh basil leaves
3 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped fresh mint leaves

SPICY CORN AND COCONUT SOUP

A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive. In this recipe, it's the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once cooling and rich. It's a dinner in a bowl (and a vegan one at that), but it would surely welcome a side of steamed rice or salad of leafy greens. To serve, add garnishes that are any combination of spicy (extra fresh chile or store-bought chile oil), crunchy (toasted coconut, chopped peanuts or cashews, fried shallots) or fresh (torn cilantro, chopped scallions), and it'll be even more dynamic.

Provided by Sarah Jampel

Categories dinner, lunch, weekday, weeknight, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

Spicy Corn and Coconut Soup image

Steps:

Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside. (If using frozen kernels, skip this step.)
In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.
Add potato pieces, and stir to coat, 1 to 2 minutes.
Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.
Use an immersion blender to roughly purée the soup, so that it's creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.

Nutrition Facts : @context http, Calories 482, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 32 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 22 grams, Sodium 1231 milligrams, Sugar 12 grams, TransFat 0 grams

Ingredients

5 ears yellow or bicolor corn (or 5 cups frozen corn kernels)
2 tablespoons olive oil
2 shallots, thinly sliced into rings
3 garlic cloves, minced
1 (1-inch) piece ginger, peeled and minced
1 serrano chile (or other chile), minced
2 small red potatoes (6 to 8 ounces total), cut into 1/2-inch cubes
2 1/2 cups vegetable broth (or 2 1/2 cups of hot water whisked with 1 1/2 teaspoons jarred bouillon)
1 (15-ounce) can full-fat coconut milk
1 tablespoon lime juice (from 1/2 lime)
Kosher salt, to season
Torn cilantro leaves, toasted coconut flakes, chopped roasted peanuts, crispy fried shallots, lime wedges and more sliced Serrano chiles, to serve (optional)

COCONUT CORN CHOWDER

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

Coconut Corn Chowder image

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

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

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SWEET CORN AND COCONUT MILK CHOWDER - OH MY VEGGIES

Web Sep 7, 2014 Add the coconut oil to a large stock pot over medium-high heat. Once the oil is hot, add the onion and sauté until lightly browned …
From ohmyveggies.com
4.5/5 (7)
Total Time 45 mins
Category Main Course, Side Dish
Calories 414 per serving

Add the coconut oil to a large stock pot over medium-high heat. Once the oil is hot, add the onion and sauté until lightly browned and tender, about 5 minutes. Add the garlic, fresh jalapeños, and corn. Cook, stirring often, until the vegetables are tender, about 5 minutes.
Stir in coconut milk and water. Bring to a boil. Reduce heat and simmer until the vegetables are soft and the soup is fragrant, about 15-20 minutes. Add salt and pepper to taste.
Use an immersion blender or, working in batches, carefully transfer the soup to a high-speed blender and puree until smooth.
Return the soup to the pot. Stir in the lime zest and juice. Taste and add additional salt and pepper if desired.

Coconut Sole Chowder With Lima Beans And Corn Recipes

COCONUT-SOLE CHOWDER WITH LIMA BEANS AND CORN

SPICY CORN AND COCONUT SOUP

COCONUT CORN CHOWDER

I had this at a MD Veg Social potluck recently and it was so awesome, I had to get the recipe. Here it is!

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