Description Edit

There are many, many variations of pepper Pot Soup. This version contains chicken, although one could easily change to beef, by using diced lean Beef and beef broth. The cream of coconut gives the soup a sweet flavour and the Scotch bonnet pepper spices it up. The flavour is actually better the second day when reheated.

Ingredients Edit

Directions Edit

  1. Fry bacon over medium heat in large stock pot.
  2. Remove bacon with slotted spoon.
  3. Add chicken pieces and cook for 5 minutes or until done.
  4. Return bacon to pot.
  5. Add vegetables, spices and chicken broth.
  6. Reduce heat and simmer for 30 minutes.
  7. Add cream of coconut and simmer for 10 more minutes.
  8. Serve in individual bowls.
  9. Suggested garnishes: sprig of thyme, slice of lime, chopped scallion, thin slice of scotch bonnet pepper.

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