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Pacific Rim Chowder

Spicy and sweet vegetables get a creamy treatment for this Pacific Rim Chowder.
Posted By: Sid Alapai
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Prep Time: 20 | Cook Time: 30 | Ready In: 50
Ingredients: Print   Add to cart
US Metric

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

Cooking Process:

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.

how to serve:

Serve, garnished with cilantro leaves and green onions