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ALL OF THE BEANS.
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Corn & Coconut Chowder
This creamy soup simmers with plantains, Bush's® Red Beans, corn, bell peppers and fresh herbs, and can be served hot or cold. These recipes were created with our gluten-free and vegetarian friends in mind. However, we recommend reading each label to make sure every ingredient suits your dietary needs. Please also remember that product formulations can change, so if you ever have any questions, make sure to contact the product manufacturer!
- Prep Time
20 Mins
- Cook Time
30 Mins
- Serves
8
Ingredients
- 2 Tbsp olive oil
- 3 cloves garlic, chopped
- 1 large onion, chopped
- ½ cup green bell pepper, chopped
- ½ cup yellow bell pepper, chopped
- 2 tsp ground ginger
- 1½ lbs fresh tomatoes, cored and diced
- 2 yellow plantains or 2 russet potatoes, peeled and cut into ½ inch cubes
- 1 can (16 oz) Bush's® Red Beans, drained
- 1 can (15 oz) corn, drained
- 6 cups chicken broth
- 1 can (13.5 oz) unsweetened coconut milk
- ½ cup milk, whole or skim
- ½ cup heavy whipping cream
- ½ cup fresh cilantro, finely chopped
- ¼ cup fresh parsley, finely chopped
- 1 green onion, chopped
- 2 limes, juiced
- ¼ tsp crushed red pepper flakes
- Salt and pepper
Optional Toppings
Shrimp
Cooking Instructions
- 1HEAT
Heat oil in a 4-quart saucepot over medium heat.
- 2SAUTE
Cook garlic, onion and peppers about 2 minutes. Add ginger; stir to coat vegetables evenly.
- 3ADD
Add tomato and plantain (or potato if using). Simmer 3 minutes. Add beans, corn, broth, coconut milk and milk.
- 4SIMMER
Cover; return to simmer. Cook until vegetables soften, about 20 minutes.
- 5ADD
Stir in cream and return to simmer; cook 5 minutes more. (Do not boil.) Stir in cilantro, parsley, green onion and lime juice.
- 6SEASON
Season with salt, pepper and red pepper flakes to taste.
- 7SERVE
Serve hot or cold.
- 8OPTIONAL
If adding shrimp, divide evenly and ladle finished soup over top.