Brazilian Corn And Coconut Chowder - cooking recipe

Ingredients

2 tablespoons olive oil
3 garlic cloves, chopped
1 large onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup yellow bell pepper, chopped
2 teaspoons ground ginger
1 1/2 lbs fresh tomatoes, cored and diced
2 yellow plantains or 2 russet potatoes, peeled and cut into 1/2 inch cubes
2 (16 ounce) cans Bush's red beans, drained
1 (15 ounce) can corn, drained
6 cups chicken broth
1 (13 1/2 ounce) can unsweetened coconut milk
1/2 cup milk
1/2 cup heavy whipping cream
1/2 cup fresh cilantro, finely chopped
1/4 cup fresh parsley, finely chopped
1 green onion, chopped
2 limes, juiced
1/4 teaspoon crushed red pepper flakes
salt and pepper
Optional
1 lb cooked and peeled shrimp

Preparation

Heat oil in a 4-quart saucepot over medium heat. Cook garlic, onion and peppers about 2 minutes. Add ginger; stir to coat vegetables evenly.
Add tomato and plantain (or potato if using). Simmer 3 minutes.
Add beans, corn, broth, coconut milk and whole or skim milk. Cover; return to simmer. Cook until vegetables soften, about 20 minutes.
Stir in cream and return to simmer; cook 5 minutes more. (Do not boil.)
Stir in cilantro, parsley, green onion and lime juice. Season with salt, pepper and red pepper flakes to taste. Serve hot or cold.
Optional: If adding shrimp, divide evenly and ladle finished soup over top.