Simple Thai Corn Chowder
A recipe sent to me from my Aunt in Canada, so I know it's bound to be delicious and full of bright ethnic flavors! Spice up your traditional corn chowder recipe with this thai inspired dish.
Looking for a fresh flavorful simple winter soup? This corn chowder has a thai spin making it gluten free, dairy, free, vegan and delicious. A simple meal that can be ready in about 40 minutes and freezer friendly so you can make it ahead for a cold winter day. Such a wonderful dish that's sure to be a family favorite.
I'm would recommend if you have access to fresh lemongrass, to add 1 crushed stalk to the simmer and remove before blending to add a hint more complex flavors.
Makes about 6 servings
1 tablespoon Olive Oil
1-1/2 cups diced Yellow Onions
1/4 teaspoon Cayenne Pepper
1 Red Bell Pepper
1/2 teaspoon Salt
2 tablespoons Fresh Ginger
2 Russet Potatoes
3 cups Vegetable Broth
3-1/2 cups Frozen Corn
14 ounces Light Coconut Milk
2 tablespoons Lime Juice
1/2 bunch Thai Basil
2 tablespoons Fresh Cilantro
Prepare ingredients: Thaw corn, small dice onions and bell peppers, grate ginger, chop cilantro, chop basil, peel and small dice potatoes.
In a stock pot on medium high heat add oil, onions, and cayenne pepper and sauté a few minutes until tender.
Add bell pepper and salt, and cook additional 1-2 minutes.
Add ginger, potatoes, and broth. Cover with lid and bring to a boil. Reduce heat and simmer for about 10-15 minutes until potatoes are tender.
Add corn and cook additional 5 minutes.
Add coconut milk, basil and lime juice and remove from heat.
Puree half of the chowder with an immersion blender or leave brothy.
Garnish with chopped cilantro and enjoy.
Calories 229kcal Protein 4.74g Total Fat 7.6g Carbs 37g Fiber 3.83g Sodium 471mg Saturated Fat 3.85g Fruits 0 servings Vegetables 0.58 servings Added Sugar 0g