Thai Coconut Corn Chowder

Peel and chop the onion. Deseed and chop the red bell pepper. Dice the potato into 3/4 inch cubes. Halve the lime and cut one half into wedges. Mince the Thai chiles.

Place a large pot over medium-high heat with 1 tbsp vegetable oil. Once hot, add the chopped onion, chopped bell pepper, and just half the minced Thai chile. Cook until the onion is translucent and softened, about 3 to 5 minutes. Add the green curry paste and cook, stirring frequently, until fragrant, about 1 minute.

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

Thinly slice the scallions. Roughly chop the cilantro. Add juice from half the lime to the chowder and season with 1 tsp of salt. Taste and add more salt if necessary. Ladle the Thai corn chowder into two large bowls. Top with sliced scallion, chopped cilantro, and remaining Thai chile. Serve with lime wedges. Enjoy!