Brazilian Corn And Coconut Chowder

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.