CREAMY COCONUT CORN CHOWDER
This recipe is dairy free, and super creamy. I urge you to avoid the urge to use milk or cream. The flavor pro g Ile is perfect with coconut milk. It is light, yet creamy.
Provided by Maggie May Schill
Categories Chowders
Time 6h25m
Number Of Ingredients 16
Steps:
- 1. With a chef's knife, slice corn from corn cobs. Add corn to the other cups of corn, and set cobs to the side. Cube potato, set aside.
- 2. Heat oil in a large saucepan. Saute onion, bell pepper, garlic, and celery until onion is translucent. Add spices to pot. Stir until spices are toasted.
- 3. Add broth and deglaze pan.
- 4. Add cobs to pot. Bring pot to a boil, then lower heat to a simmer. Simmer for 5 hours.
- 5. Remove cobs from pot. Add potato and half of the corn to pot. Cook until tender.
- 6. With a blender, add coconut cream and blend smooth. Add rest of corn to pot and cook until corn is cooked through. Salt pot to taste.
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
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
COCONUT CONCH CHOWDER
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
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
THICK & CREAMY COCONUT CORN CHOWDER
This isn't your typical grandmother's corn chowder, this is a thick and creamy corn chowder with a slightly sweet coconut flavor. A nice loaf of toasted bread goes nicely with this chowder.
Provided by annkj1975
Categories Chowders
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a soup pot, combine potatoes, carrots, celery, onions, and salt. Cover veggies with a small amount of water, and bring to a boil. Cook until tender (about 15 minutes), Once finished cooking most of the water should have evaporated leaving only a small amount of liquid. Do not drain.
- When tender mash or beat with a mixer into a thick paste.
- Heat coconut milk in a small pan and add cheese ,milk and cayenne pepper, Heat until thick .Add white sauce to mashed vegetables. Add the 3 cans of corn and stir into soup mixture.
- *If you find chowder to thick you can add milk as needed.
Nutrition Facts : Calories 510.2, Fat 22.8, SaturatedFat 17.4, Cholesterol 15.9, Sodium 651.7, Carbohydrate 72.5, Fiber 7.7, Sugar 12.3, Protein 14.7
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
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
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