Ingredients
- 2 tbsp this little goat went to southeast asia
- 1 cup diced red onion
- 4 cups chicken broth
- 1 tbsp diced chili peppers
- 1 cup diced bell pepper
- 1 cup coconut cream
- 2 cups corn kernels
- 1 tbsp coconut oil
- 2 cups Yukon Gold mini potatoes, quartered
Instructions
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In a large pot, sauté the diced red onion, chili peppers, and bell pepper in coconut oil until the vegetables are tender and fragrant.
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Add the corn kernels and quartered Yukon Gold mini potatoes to the pot. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and let it cook for about 10 minutes, or until the potatoes are tender.
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Stir in the coconut cream, allowing it to blend with the other ingredients. Continue simmering for a few more minutes to allow the flavors to meld together.
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Once the chowder has thickened slightly and the ingredients are well combined, it's ready to be enjoyed!
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Serve the spicy Southeast Asian corn chowder hot, and savor the unique flavors infused by This Little Goat went to Southeast Asia.
