Thai Corn Chowder

Who said you need meat to have a filling soup? Every week I’m falling more and more in love with the vegetarian dishes in The Moosewood Restaurant Table. I mean, wow, every recipe is truly filled with so much flavor. If you’re looking for delicious, meat-less meals, definitely check out this cookbook (or just keep following all the recipes I try of theirs ;] )

  • 1 tbsp vegetable oil
  • 1 1/2 cups chopped onions
  • 1/4 tsp cayenne pepper
  • 1 cup chopped bell peppers
  • 1/2 tsp salt
  • 2 tbsp grated fresh ginger
  • 2 1/2 diced potatoes
  • 3 cups veggie stock
  • 3 1/2 cups corn kernels (can be frozen)
  • 14 oz unsweetened coconut milk
  • 2 tbsp fresh lime juice
  • 3 tbsp chopped basil
  • Chopped cilantro
1. In a stock pot, warm vegetable oil. Add onions and cayenne pepper. Cook for a few minutes.
2. Add bell peppers and salt, stir often. Cook until peppers are soft.
3. Add ginger, potatoes, and stock. Cover with lid and bring to a boil. Once at a boil, reduce heat to a simmer and cook potatoes until they’re tender.
4. Add corn and simmer for about 5 minutes. Then add coconut milk, basil, and lime juice. Then remove from heat.
5. Puree half the soup with an immersion blender if you’d like. I decided not to, but it’s chef’s choice!

Author: Stephanie Voytek, RDN

Have a healthy and happy relationship with food by cooking with That Certain Touch.

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