Coconut Sole Chowder With Lima Beans And Corn Food

COUNTRY-STYLE CHICKEN, CORN, AND LIMA BEAN CHOWDER

Country-Style Chicken, Corn, and Lima Bean Chowder image

Make and share this Country-Style Chicken, Corn, and Lima Bean Chowder recipe from Food.com.

Provided by ratherbeswimmin

Categories Chowders

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 teaspoon corn oil
1/2 lb boneless skinless white meat chicken, cut into 1-inch pieces
1 medium onion, finely chopped
1 serrano chili, seeded and finely minced
2 cups fresh corn kernels (or frozen, defrosted corn kernels)
1 large potato, peeled and diced (such as Yellow Finn or Yukon Gold)
4 cups low-fat chicken stock, preferably homemade (Low-Fat Chicken Stock)
salt
fresh ground black pepper
2 cups fresh lima beans or 2 cups frozen lima beans, defrosted
2 tablespoons chopped fresh basil leaves

Steps:

Heat the oil in a 4-quart pot over med-high heat; add in chicken; cook/stir until the chicken has turned white and is just beginning to brown, about 5 minutes.
Remove the chicken from the pan; set aside.
Add the onion and chile to the pan; cook/stir until the onion begins to soften, 2-3 minutes.
Stir in the corn, potato, and chicken; add in the broth and bring to a boil.
Partially cover the pan, decrease heat to med-low and simmer until the potato is tender, about 15 minutes.
Season to taste w/ salt and pepper.
Stir the lima beans; cook until they are tender and heated through, about 5 minutes.
Stir in the basil and serve.

Nutrition Facts : Calories 206.4, Fat 2.5, SaturatedFat 0.5, Cholesterol 21.6, Sodium 35.5, Carbohydrate 33, Fiber 5.6, Sugar 3.7, Protein 15.1

BRAZILIAN CORN AND COCONUT CHOWDER

Brazilian Corn and Coconut Chowder image

When the weather starts to cool, it seems nothing comes out of our kitchen except soup! I've found several new recipes on the Bush Beans website that we're looking forward to trying; this is one.

Provided by Pinay0618

Categories Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 21

Ingredients

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

CORN AND BEAN CHOWDER

Corn and Bean Chowder image

This is a nice cold weather recipe. Originally found in the "More With Less" cookbook, I modified it a bit to make it a little healthier. You can add cooked potatoes if you would like a thicker soup, but we didn't feel it needed it. The original recipe called for fresh or frozen corn. I used frozen. I wouldn't attempt to use canned corn here, but my husband hates canned corn and won't eat anything that it is in. So take that on advisement!

Provided by ladypit

Categories Chowders

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 -2 tablespoon olive oil
2 cups onions, sliced
2 garlic cloves, minced
4 cups corn, divided
4 cups vegetable broth or 4 cups chicken broth
1/4 teaspoon nutmeg
1/2 cup dry milk
1 1/2 cups cooked kidney beans
1/2 teaspoon salt

Steps:

In a large pot heat the oil.
Saute the onions and garlic.
Add 3 cups of corn, the stock, and the nutmeg.
Bring it to a boil and simmer until the corn is tender.
Meanwhile puree the additional 1 cup of corn in a blender or food processor.
When the corn and stock is tender add the pureed corn, the milk, the kidney beans, and the salt.
Bring it almost to a boil.
Lower the heat and let it simmer for about 5 minutes.

Nutrition Facts : Calories 267.8, Fat 7, SaturatedFat 2.4, Cholesterol 10.3, Sodium 443.2, Carbohydrate 46.6, Fiber 6.6, Sugar 11.1, Protein 10.3