Thai Coconut Summer Corn Chowder

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Thai Coconut Summer Corn Chowder

Thai Coconut Summer Corn Chowder

Author:
A nourishing, anti-inflammatory-rich recipe that comes together in one pot. Filled with warm spices, potatoes, corn, and a silky coconut broth, this Thai coconut corn chowder is sure to satisfy.

Ingredients

  • 4 ears of fresh corn (or 2 1/2-3 1/2 cups frozen)
  • 2 tbsp coconut oil or safflower oil
  • 1 medium yellow onion, diced
  • 1 1/2 tbsp garlic, minced (3-4 cloves)
  • 2 tbsp fresh ginger, peeled & grated* optional
  • 1 jalapeño, seeded and diced* optional
  • 3/4 tsp cumin
  • 3/4 tsp coriander
  • 1 tbsp red curry paste
  • 1 tsp salt, more as needed
  • 1/2 tsp black pepper, ground
  • 3 medium yukon potatoes, peeled and diced into cubes
  • 1 medium yam, peeled and diced into cubes
  • 1 bell pepper, seeded and diced
  • 1 summer squash or zucchini, diced
  • 2 (14 oz) cans coconut milk
  • 3 cups vegetable broth
  • 1 tbsp fresh lime juice (more to taste)
  • 1/3 cup fresh cilantro

Instructions

  1. Heat oil in large stock pot over medium high heat. Add in onion and sauté 5 minutes then add in garlic, ginger (if using), jalapeños (if using), red bell pepper, cumin, coriander and red curry paste—sauté another minute
  2. Pour in broth, coconut milk, potatoes, yams, and squash. If veggies aren't quite covered add more water until they are covered. Add salt and pepper. Add red curry paste if using instead of jalapeños
  3. Add in corn, cover and bring mixture to a light boil, then reduce to medium-low heat, cover and simmer until potatoes are tender--about 20 minutes. Stir occasionally
  4. Remove about 3 cups of soup and blend until smooth. Return to soup and blend another 2-3 cups of soup if you’d like to make it a little thicker
  5. Add lime juice and cilantro and stir. Taste and add more salt or lime juice if needed
  6. Vegan and Gluten Free Ingredients