Best Brazilian Corn And Coconut Chowder Recipes

Smoky Corn Chowder with Coconut Milk image

Provided by Vallery Lomas

Categories main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
2 poblano chiles, seeded and diced
1 jalapeño, seeded and minced (see Cook's Note)
Kosher salt and ground black pepper
3 cloves garlic, minced
2 1/4 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Two (12- to 16-ounce) bags frozen corn (see Cook's Note)
1 large russet potato, scrubbed and diced (about 2 cups)
4 cups vegetable stock or broth
One 15-ounce can full-fat coconut milk, well-shaken
2 limes, juiced
1/4 cup cilantro leaves, for serving
Hot sauce, for serving (optional)

Steps:

Heat the oil in a large Dutch oven or heavy-bottomed pot over medium high heat. Add the onions, poblano chiles and jalapeño and cook, stirring occasionally, until softened, 5 to 6 minutes. Sprinkle with salt and pepper.
Stir in the garlic, smoked paprika, cumin and coriander and cook, stirring occasionally, until fragrant, 1 minute. Add the corn, potatoes and stock. Season with salt and pepper.
Bring the chowder to a boil over high heat, then reduce to medium-low heat and simmer, partially covered, until the potatoes are tender, 20 to 25 minutes.
Remove from the heat and stir in the coconut milk and lime juice. Season with salt and pepper to taste.
Transfer one-third of the soup to a blender (see Cook's Note). Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
Pour the soup back into the pot and stir to combine. Garnish with cilantro leaves and serve with hot sauce if desired.

Coconut Corn Chowder image

Provided by Serah B.

Categories Chowders

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

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 image

Provided by Pinay0618

Categories Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 21

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