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

Prep all the vegetables. Then add potatoes, celery and red peppers to the chicken. Stir to cook. Add corn. Stir and Salt and pepper to taste.

3

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

4

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

5

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

6

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

Prep all the vegetables. Then add potatoes, celery and red peppers to the chicken. Stir to cook. Add corn. Stir and Salt and pepper to taste.

3

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

4

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

5

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

6

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

Coconut Chicken Corn Chowder
IngredientsDirections