Rich, creamy, and flavorful, our Coconut Milk is some of the best on the market. It makes a rich and delicious dairy free substitute in cooking and baking. We also love it as an addition to smoothies, ice cream, soups, and curries.
11 cups Serves: 5-6
15 minutes to assemble
25-30 minutes to cook
Total time: 40-45 minutes
|1.||Fry bacon in a Dutch oven or soup pot until crisp. Remove from pot and drain on paper towels. Crumble when cool and set aside.|
|2.||Drain all but 3 tablespoons of bacon grease out of pot. Add leeks, celery, salt and fresh pepper to taste. Sauté until vegetables are wilted. Sprinkle with thyme and add bay leaf. Cook, stirring for 1-2 minutes. Add stock, Coconut Milk and red potatoes. Bring to a boil and turn down to an active simmer, stirring occasionally.|
|3.||When potatoes are almost cooked through (about 10-15 minutes) add cod, corn and reserved bacon. Cook an additional 5 minutes or until cod is just cooked through. Garnish with parsley and/or minced chives.|
*A salad spinner is your best friend for washing sandy leeks. Fill strainer basket with leeks and separate rings while water is filling the bowl. Lift out the inside basket and all the dirt stays in bottom of the water/bowl.