1400 700 vegan thaicoconutcornchowder horizontal

Thai Coconut Corn Chowder

with Fresh Chile and Lime

dinner

Seasonal Menu Quick and Easy Spring Recipes Winter Recipes Gluten-Free Soy-Free Thai Soup Nuts Root Vegetables Dinner <600 Calories
SERVINGS
2 6
PREP & COOK TIME
30 min
CALORIES
650
FAT
31g
CARBOHYDRATES
84g
PROTEIN
12g

MAIN INGREDIENTS

  1. 1 onion
  2. 1 red bell pepper
  3. 8 oz Yukon gold potatoes
  4. 1 lime
  5. 2 Thai chiles
  6. 1 tbsp green curry paste
  7. 2 cups corn kernels
  8. 11 oz coconut milk
  9. 1 scallion
  10. ¼ oz fresh cilantro
  11. 1 tbsp vegetable oil*
  12. Salt*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Large pot

INSTRUCTIONS

1
Prepare the vegetables

Peel and chop the onion. Deseed and chop the red bell pepper. Quarter the potatoes. Mince the Thai chiles.

2
Sauté the aromatics

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

3
Simmer the chowder

Add 2 cups water, quartered potatoes, corn kernels, and coconut milk to the pot. Bring to a boil and reduce heat to low. Simmer the chowder until potatoes are fork-tender, about 8 to 10 minutes.

4
Serve

Trim and thinly slice the scallion. Halve the lime. Roughly chop the cilantro leaves. Add the juice from half the lime to the chowder and season with 1 tsp salt. Taste and adjust seasoning with salt. Ladle the Thai corn chowder into large bowls. Top with sliced scallion, chopped cilantro, and remaining minced Thai chile. Serve with lime wedges. Soup’s on!