Thai Vegetable Corn Chowder

with Basil & Lime

dinner

Root Vegetables Nuts Lime Fruit Crimini Mushroom Corn Coconut Milk Coconut Bell Pepper Basil Soup Dinner Thai Soy-Free Gluten-Free <600 Calories Chef's Choice
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
470
FAT
19g
CARBOHYDRATES
64g
PROTEIN
13g

MAIN INGREDIENTS

  1. 1 shallot
  2. 1 oz fresh ginger
  3. 2 garlic cloves
  4. 4 oz cremini mushrooms
  5. 1 red bell pepper
  6. 6 oz Yukon Gold potatoes
  7. 1 lime
  8. 13.4 oz sweet corn
  9. 1 tbsp panang curry paste
  10. 1 Not-Chick'n™ Bouillon Cube
  11. 5.5 oz coconut milk
  12. ¼ oz fresh basil
  13. 1 tbsp vegetable oil*
  14. Salt*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: tree nut (coconut)
Nutrition

TOOLS

  • Large pot

INSTRUCTIONS

1
Prepare the vegetables

Peel and mince shallot, ginger, and garlic. Slice the cremini mushrooms. Deseed and dice the red bell pepper. Dice Yukon Gold potatoes into ½ inch cubes. Halve the lime, juice one half, and cut the other half into wedges. Drain and rinse the sweet corn.

2
Sauté the aromatics

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

3
Simmer the chowder

Add sweet corn, diced Yukon Gold potato, bouillon cube, coconut milk, and 1½ cups water to the large pot. Bring to a boil and reduce heat to a simmer. Simmer chowder until potatoes are fork-tender, 8 to 10 minutes.

4
Serve

Pick the basil leaves and tear into pieces. Add lime juice to the chowder. Ladle the Thai vegetable corn chowder into large bowls. Top with basil leaves and serve with lime wedges. Dig in!