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Thai Vegetable Corn Chowder with Basil & Lime
2 or 4 Serving Dinner

Thai Vegetable Corn Chowder

with Basil & Lime

Panang curry paste, a fragrant, red curry paste from Thailand, is a blend of Makrut lime, galangal, ginger, lemongrass, spices, and red chiles. Coconut milk tempers the heat in this vegetable chowder brimming with corn, potatoes, mushrooms, and red bell peppers, while basil adds freshness.

Tags: Gluten-Free <600 Calories Soy-Free Chef's Choice Less Prep High Fiber
SERVINGS
PREP & COOK TIME
30 min
CALORIES
460
FAT
17g
CARBOHYDRATES
70g
PROTEIN
12g

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INGREDIENTS

  1. 1 shallot, peeled and minced
  2. 1 oz ginger, peeled and minced
  3. 2 garlic cloves, peeled and minced
  4. 4 oz cremini mushrooms, trimmed and sliced
  5. 1 red bell pepper, diced
  6. 1 tbsp panang curry paste (divided)
  7. 6 oz Yukon Gold potatoes, diced into ½-inch cubes
  8. 13.4 oz sweet corn, drained and rinsed
  9. 4 tsp vegetable broth concentrate
  10. 5.5 oz coconut milk
  11. 1 lime, half juiced, half cut into wedges
  12. 0.25 oz basil, leaves 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.
  18. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: tree nuts (coconut)
Tools: Large pot
SERVINGS
PREP & COOK TIME
30 min
CALORIES
460
FAT
17g
CARBOHYDRATES
70g
PROTEIN
12g

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INSTRUCTIONS

1
Sauté the aromatics

Heat 1 tbsp vegetable oil in large pot over medium heat. Add shallot, ginger, garlic, and a pinch of salt and cook until fragrant, 1 to 2 minutes. Add mushrooms, bell pepper, and just half the curry paste and cook, stirring frequently, until fragrant, 1 to 2 minutes. (4-serving meal: use 2 tbsp vegetable oil) (TIP: Add more curry paste if you prefer more spice.)

2
Simmer the chowder

Add potatoes, corn, broth concentrate, coconut milk, and 1½ cups water to pot with aromatics. Bring to a boil, reduce heat to low, and simmer until potatoes are fork-tender, 8 to 10 minutes. (4-serving meal: use 2½ cups water)

3
Serve

Stir in lime juice. Divide Thai vegetable corn chowder between bowls. Top with basil and serve with lime wedges. Enjoy!

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