Coconut Chicken Chowder
- 2 T. Olive oil
- 1 Sweet Onion – medium, finely chopped
- 2 Chicken Breasts – medium-sized, chopped
- 2 tsp. Cumin
- 1 tsp. Marjoram Leaves
- 1 tsp. Red Pepper Flakes
- 1 tsp. Ginger – finely chopped
- 1 tsp. Garlic – finely chopped
- 2 c. Sweet Corn – fresh, cut off cob
- 15 oz White Beans (cannelili)
- 15 oz Coconut Milk – canned
- 1 c. Chicken Broth
- 1/4 c – 1/2 c Coconut Flakes – fresh, unsweetened
In a large skillet ,heat the olive oil at medium heat. When hot add the onion and sauté. Next add the chopped chicken, cumin, majoram, red pepper flakes, ginger and garlic. Cook until throughly cooked and brown. Then add corn, beans,coconut milk and broth. Reduce heat to a simmer and cook 20 min. Add 1/4 cup of fresh coconut flakes and stir. Simmer another 5-10 min. Pour into 4 large soup bowls and garnish with the fresh coconut flakes on top. Enjoy!
Serves 4
Submitted by Holly Shuman, Kutztown
2009 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest