March 20, 2016
4 hrs 15 mins
1 tbsp butter
400ml coconut cream
1 bay leaf
1 tbsp parsley
Pepper to taste
1 tbsp oregano
1 tbsp thyme
1 cup corn
1 sml lime juiced
1 tbsp oyster sauce
1 spring onion sliced
1Place everything in the sc and cook on high for 4 - 5 hours.
2Remove half of the bacon and vegetables and puree the contents of the sc.
3Add the other ingredients back in.
4If the chowder is to thick, slowly mix some milk through until you get the consistency you like.
5 A cheesy version is also quite tasty, you will just need to add in 2 cups of cheese to the mix.
Submitted by Tania Whitford
May 3, 2016
Made this today, substituted cream for coconut cream as not keen on coconut. Smelt devine when lifting the lid for a stir. Could have eaten straight from sc.
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