1

Place coconut oil in large pot. Heat to medium high heat. Place diced chicken in pot, and cook until mostly cooked. Add garlic, and stir.

2

Add potatoes, celery and red peppers. Stir to cook.

3

Cut kernels from corn, add to chicken potato mixture. Salt and pepper to taste.

4

Add chicken broth and coconut milk. Bring to a low boil.

5

Remove 1-2 cups of the soup mixture. Blend into a smooth purée. This will thicken the entire soup mixture.

6

Reduce and allow to simmer at low heat until potatoes are completely done. Season with salt and pepper to taste.

7

Garnish with green onion tops, basil and toasted coconut. Recipe inspired by Monkeypod restaurant in Waimea, Maui Hawaii

Category,

Ingredients

Directions

1

Place coconut oil in large pot. Heat to medium high heat. Place diced chicken in pot, and cook until mostly cooked. Add garlic, and stir.

2

Add potatoes, celery and red peppers. Stir to cook.

3

Cut kernels from corn, add to chicken potato mixture. Salt and pepper to taste.

4

Add chicken broth and coconut milk. Bring to a low boil.

5

Remove 1-2 cups of the soup mixture. Blend into a smooth purée. This will thicken the entire soup mixture.

6

Reduce and allow to simmer at low heat until potatoes are completely done. Season with salt and pepper to taste.

7

Garnish with green onion tops, basil and toasted coconut. Recipe inspired by Monkeypod restaurant in Waimea, Maui Hawaii

Coconut Chicken Corn Chowder