Thai Corn Chowder

Recipe

Soup, Chili & Stew
Thai Corn Chowder

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Recipe Data

8
Servings
30min
Prep
1hr
Total

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Description

Thai flavors added to a creamy corn base creates an unbelievably delicious nontraditional chowder.

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Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. To serve, ladle soup into serving bowls. Garnish with green onions and serve with lime wedges, if desired.

Nutrition facts

Servings

250 Calories per serving

Amounts Per Serving

  • Total Fat: 12g
  • Cholesterol: 0mg
  • Sodium: 1040mg
  • Total Carbohydrates: 33g
  • Protein: 4g

Daily Values

0%
Iron 0%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 2%