Skip to main content
Thai Vegetable Corn Chowder with Basil & Lime
2 or 4 Serving Dinner

Thai Vegetable Corn Chowder

with Basil & Lime

Tags: Gluten-Free, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
420
FAT
18g
CARBOHYDRATES
56g
PROTEIN
11g


Get Recipes Delivered

INGREDIENTS

  1. 1 shallot, peeled and minced
  2. 1 oz fresh ginger, peeled and minced
  3. 2 garlic cloves, peeled and minced
  4. 4 oz cremini mushrooms, sliced
  5. 1 red bell pepper, deseeded and diced
  6. 1 tbsp panang curry paste
  7. 6 oz Yukon Gold potatoes, diced into ½-inch cubes
  8. 13.4 oz sweet corn, drained and rinsed
  9. 1 Not-Chick'n™ Bouillon Cube
  10. 5.5 oz coconut milk
  11. 1 lime, half juiced, half cut into wedges
  12. ¼ oz fresh basil, leaves picked and torn
  13. 1 tbsp vegetable oil*
  14. Salt*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: tree nut (coconut)
Tools: Large pot
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
420
FAT
18g
CARBOHYDRATES
56g
PROTEIN
11g


Get Recipes Delivered

INSTRUCTIONS

1
Sauté the aromatics

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.

2
Simmer the chowder

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)

3
Serve

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

SIMILAR RECIPES