Serves 4
45 min
Thai Corn Chowder
Recipe GLPR7d0360984e9c35
A vibrant and aromatic Thai-inspired soup combining fresh corn with aromatic lemongrass, ginger, and Thai basil. Creamy coconut milk balances the heat from Thai chilies and brightens with fresh lime juice and zest. This vegetable-forward chowder is warming, fragrant, and naturally plant-based.
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Ingredients
1 tablespoon coconut oil
1/2 yellow onion, diced
2 cloves garlic, minced
1 or 2 Thai chilies, minced (adjust for desired heat level)
1 tablespoon freshly grated ginger
1 zest from 1 lime
2 medium potatoes, diced
3 ears of corn, kernels cut from the cob (or 2-3 cups frozen corn)
3 corn cobs, broken in half (if available)
1 stalk of lemongrass, cut into 2-inch pieces
1 kaffir lime leaf, torn into large pieces
3 cups vegetable broth
3/4 cup coconut milk
1 cup cherry tomatoes, quartered
handful of fresh Thai basil, thinly sliced
handful of fresh cilantro, roughly chopped
½ juice from 1/2 lime
2 teaspoons salt
Directions
Heat the coconut oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened and fragrant.
Stir in the minced garlic, Thai chilies, grated ginger, and lime zest. Cook for another minute, stirring constantly, until the mixture becomes very aromatic.
Add the diced potatoes and corn kernels to the pot and stir well to combine with the aromatics.
Pour in the vegetable broth and add the corn cobs (if using) and lemongrass pieces. Bring the mixture to a boil, then reduce heat and simmer for 12-15 minutes until the potatoes are tender.
Remove the corn cobs and lemongrass pieces from the pot with tongs or a slotted spoon and discard.
Stir in the kaffir lime leaf and pour in the coconut milk. Stir well to combine, then add the salt and adjust seasoning to taste.
Add the quartered cherry tomatoes and return the soup to a gentle simmer for 2-3 minutes.
Remove from heat and squeeze in the fresh lime juice. Stir gently.
Ladle the chowder into bowls and top each serving with fresh Thai basil and cilantro. Serve hot.
