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Pacific Rim Chowder
Recipe courtesy Simon Sobolewski and Kunai Ghose, Red Fish Blue Fish
- Total Time:
- 50 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- 30 min
- Level:
- Easy
- Yield:
- 8 servings
Ingredients
- 1 (15-ounce) can corn, drained and liquid reserved
- 1 1/2 cups diced onion
- 1 1/2 cups diced carrot
- 1 1/2 cups diced celery
- 1 1/2 cups diced parboil potatoes
- 1 bunch cilantro, leaves picked and stalks minced
- 2 ounces crushed garlic
- 2 teaspoons toasted ground coriander seeds
- 1 teaspoon toasted ground cumin
- 2 teaspoons sea salt and pepper mix
- 1 ounce olive oil-canola oil mix
- 1 (15-ounce) can crushed tomato
- 3 (15-ounce) cans coconut milk
- 4 ounces sweet chili sauce
- 2 ounces chipotle en adobo puree
- 1 ounce hot sauce
- 1 ounce Worcestershire sauce
- Sliced green onion, for serving
Directions
Saute the corn, onions, carrots, celery, potatoes, cilantro stalks, garlic, coriander seeds, cumin, and salt and pepper in the oil until the veggies are soft, about 15 minutes.
Add the tomatoes, coconut milk, chili sauce, chipotle puree, hot sauce and Worcestershire sauce and simmer for 15 minutes.
Serve, garnished with cilantro leaves and green onions.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.