2 or 4 Serving Dinner

Thai Vegetable Corn Chowder

Name: Thai Vegetable Corn Chowder with Basil & Lime
Prep time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 shallot, peeled and minced; 1 oz fresh ginger, peeled and minced; 2 garlic cloves, peeled and minced; 4 oz cremini mushrooms, sliced; 1 red bell pepper, deseeded and diced; 1 tbsp panang curry paste; 6 oz Yukon Gold potatoes, diced into ½-inch cubes; 13.4 oz sweet corn, drained and rinsed; 1 Not-Chick'n™ Bouillon Cube; 5.5 oz coconut milk; 1 lime, half juiced, half cut into wedges; ¼ oz fresh basil, leaves picked and torn; 1 tbsp vegetable oil*; Salt*; *Not included; Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.; For full ingredient list, see Nutrition.

with Basil & Lime

Gluten-Free <600 Calories Soy-Free

SERVINGS

2 4

PREP & COOK TIME

30 min

CALORIES

420

FAT

18g

CARBOHYDRATES

56g

PROTEIN

11g

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INGREDIENTS

1 shallot, peeled and minced
1 oz fresh ginger, peeled and minced
2 garlic cloves, peeled and minced
4 oz cremini mushrooms, sliced
1 red bell pepper, deseeded and diced
1 tbsp panang curry paste
6 oz Yukon Gold potatoes, diced into ½-inch cubes
13.4 oz sweet corn, drained and rinsed
1 Not-Chick'n™ Bouillon Cube
5.5 oz coconut milk
1 lime, half juiced, half cut into wedges
¼ oz fresh basil, leaves picked and torn
1 tbsp vegetable oil*
Salt*
*Not included
Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
For full ingredient list, see Nutrition.

Allergens: tree nut (coconut)

Tools: Large pot

SERVINGS

2 4

PREP & COOK TIME

30 min

CALORIES

420

FAT

18g

CARBOHYDRATES

56g

PROTEIN

11g

View Full Nutrition Label

Share this Recipe:

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INSTRUCTIONS

Heat 1 tbsp vegetable oil in a large pot over medium heat. Add shallot, ginger, garlic, and a pinch of salt, and cook until fragrant, 1 to 2 minutes. Add cremini mushrooms, red bell pepper, and panang curry paste, and cook, stirring frequently, until fragrant, 1 to 2 minutes. (4-serving meal: use 2 tbsp vegetable oil) TIP: If you’re sensitive to spice, use less curry paste.

Add potatoes, corn, bouillon cube, coconut milk, and 1½ cups water to the large pot. Bring to a boil, reduce heat to low, and let chowder simmer until potatoes are fork-tender, 8 to 10 minutes. (4-serving meal: use 2½ cups water)

Add lime juice to the chowder. Ladle the Thai vegetable corn chowder into bowls. Top with basil and serve with lime wedges. Enjoy!