CKC week 3: Breadfruit

What is breadfruit!?

Will it looks like this:

And the texture and taste is like this:

Caribbean Kitchen Challenge: Week 3

I originally started out making a Breadfruit Vichyssoise (chilled soup) based on this recipe, but I was not a fan. So I added a couple of additional ingredients, heated it up, and  it turned out amazing.  Surprisingly the breadfruit added creaminess to the soup which made it a perfect base for a chowder.

Ingredients + roasted garlic

     breadfruit + mixture + broth         cooked + blend              mixture + large bowl

           night one                          + toppings                          = chowder night 2

Roasted Garlic Breadfruit Chowder

Servings: 6-8

Cooking and prep time: 1 hour

  •  1 whole bulb garlic
  • 1 teaspoon olive oil (for garlic) plus 1 tablespoon of olive oil for broccoli
  • 2 tablespoon butter
  • 1 large leeks, white and light green parts only, coarsely chopped and thoroughly washed
  • 1 red or white onion, chopped
  • 3/4 cup dry white wine
  • 3/4 of a medium-sized breadfruit, skin removed and chopped in to 1 inch cubes
  • 6 cups (3 cans)  chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 tablespoon dried sage
  • 3 cups milk


  • 1 large  potato diced to 1/2 inch cubes and boiled until cooked.
  • 6 slices of Bacon. Cooked and chopped.
  • 2 cups broccoli
  • 1 Dozen cooked shrimp


Ahead of time, or while the soup is cooking, cook the bacon and shrimp and set aside.

Pre-heat the oven to 350 degrees F.

Cut off the top 1/4 of the pointy end of the garlic bulb so that all of the cloves are exposed. Drizzle with olive oil, wrap in aluminum foil and bake for about 1 hour, or until the top is browned and the individual cloves are soft throughout. On a cookie sheet, season the broccoli with salt, pepper and drizzle with olive oil. Place in the oven for 20 minutes. While the garlic and broccoli is roasting…….

Melt the butter in a large pot over medium-high heat. Add the leek and onion and stir for about 5 minutes, or until they are translucent but not yet brown. Add the wine and cook for 2 more minutes.

Add the breadfruit and broth. Boil for 15 minutes, then reduce heat to medium-low and simmer for 20 minutes or until  the breadfruit is soft and cooked through. Add the salt, pepper, and sage to the soup.

Don’t forget about the broccoli!  Once cooked, take it out of the oven and set aside.

Extract the individual garlic cloves…..squish them all out by applying pressure to the bottom of the bulb. Add them to the soup.

Puree the soup in a blender or food processor. I had to do this in three parts. Add 1 part milk for every 3 parts soup.  Pour soup back in the pot and simmer. You can add all the toppings to the soup mixture at this time, or serve them on the side and let everyone add their own.


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