Cook 1/2 cup coconut cream and 1 Tbsp. rice vinegar in a 5- to 6-qt. Dutch oven over medium heat until heated. Add 1-1/2 cans drained Mexican-style corn and red onion; cook for 2 to 3 minutes or until onion is softened.
Soup, Chili & Stew
Thai Corn Chowder
Thai flavors added to a creamy corn base creates an unbelievably delicious nontraditional chowder.
Servings and Ingredients
|1 (13.66-oz.) can unsweetened coconut cream, divided|
|2 tbsp. unseasoned rice vinegar, divided|
|3 (11-oz.) cans Hy-Vee Mexican style corn, drained; divided|
|½ c. chopped red onion|
|1 (4-oz.) jar green curry paste|
|2 tbsp. refrigerated lemongrass paste|
|2 tbsp. fresh lime juice|
|1 tbsp. sambal oelek chili paste|
|1 (32-oz.) container low sodium vegetable broth|
|2 (14.11-oz.) cans whole baby corn, drained, cut into ½-in. pieces|
|Sliced green onions, for garnish|
|Lime wedges, for serving|
Things To Grab
- 5- to 6-qt. Dutch oven
- Immersion blender
Add curry paste, lemongrass paste, lime juice, chili paste and remaining 1 Tbsp. vinegar; cook for 3 to 4 minutes or until fragrant, stirring frequently. Stir in vegetable broth.
Blend soup mixture with an immersion blender until completely smooth. Stir in baby corn and remaining 1-1/2 cans Mexican-style corn and coconut cream. Cook, uncovered, for 45 to 60 minutes or until soup is thickened, stirring occasionally.
To serve, ladle soup into serving bowls. Garnish with green onions and serve with lime wedges, if desired.
250 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 0mg
- Sodium: 1040mg
- Total Carbohydrates: 33g
- Protein: 4g
Vitamin D 0%