Your guests will never know this creamy, flavor-filled chowder is made with Andre Prost Coconut Milk and not heavy cream! It’s wonderful any time of the year and SO easy to prepare.
- 15 minutes to assemble
- 25 minutes to cook
- Total time: 40 minutes
- 5-2 cup servings
- Fry diced pork in a large soup pot over a medium-high heat, until crisp. Drain pan of all but 3 tablespoons fat. Add onion, leeks and celery. Sauté until they begin to wilt. Add thyme and bay leaf and cook, stirring, 1-2 minutes or until fragrant.
- Add Coconut Milk, clam broth, drained liquid from chopped clams (reserve chopped clams) and red potatoes. Bring to a boil and turn down to a simmer. Cook for about 15 minutes or until potatoes are just tender. Remove 3 cups of chowder to a blender. Slowly blend (to prevent hot liquid from burning anyone) with 3 tablespoons flour until smooth. Return to pot.
- Add reserved chopped clams to chowder and simmer for 5 minutes, stirring occasionally. Serve bowls of chowder garnished with chopped chives and parsley.