Thai Coconut Corn Chowder

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

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.

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.

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!