1400 700 vegan thaicoconutcornchowder horizontal

Spicy Thai Coconut Corn Chowder

with Fresh Chile & Lime

dinner

Soup Dinner Thai Soy-Free Gluten-Free <600 Calories Summer Recipes Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
600
FAT
31g
CARBOHYDRATES
72g
PROTEIN
11g

MAIN INGREDIENTS

  1. 1 ear of corn
  2. 1 onion
  3. 1 red bell pepper
  4. 8 oz Yukon Gold potatoes
  5. 1 lime
  6. 1 Thai chile
  7. 1 tbsp green curry paste
  8. 11 oz coconut milk
  9. 2 scallions
  10. ¼ oz fresh cilantro
  11. 1 tbsp (2 tbsp) vegetable oil*
  12. Salt*
  13. *Not included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
Allergens: Tree nut (coconut)
Nutrition

TOOLS

  • Large pot

INSTRUCTIONS

1
Prepare the vegetables

Cut the corn kernels off the cob(s). Peel and dice the onion(s). Deseed and dice the red bell pepper(s). Dice the Yukon Gold potatoes into ½ inch cubes. Halve the lime(s), juice one half (1 lime), and divide the other half (1 lime) into wedges. Mince the Thai chile(s).

2
Saute the aromatics

Heat 1 tbsp (2 tbsp) vegetable oil in a large pot over medium-high heat. Add diced onion, diced red bell pepper, and just half the minced Thai chile. Cook until onion is translucent and softened, 3 to 5 minutes. Add green curry paste and cook, stirring frequently, until fragrant, 1 to 2 minutes.

3
Simmer the chowder

Add the corn kernels, diced Yukon Gold potato, coconut milk and 2 cups (4 cups) water to the pot. Bring to a boil, and reduce heat to low. Simmer chowder until potatoes are fork-tender and coconut milk has thickened slightly, 8 to 10 minutes.

4
Serve

Thinly slice the scallions. Pick and roughly chop the cilantro leaves. Add lime juice to the chowder. Taste, and add salt as necessary. Ladle the spicy Thai coconut corn chowder into two large bowls. Top with sliced scallion, chopped cilantro, and any remaining minced Thai chile. Serve with lime wedges. Enjoy!