These recipes assume you are proficient in the kitchen without detailed instructions (e.g., you can eyeball cook times on aromatics, know how to choose your pots/pans, adjust seasoning as you go, etc.)
This soup is one of our weeknight go-to dinners. I usually make a double or triple batch and freeze in individual portions. We thaw two in the fridge overnight so at dinner time we only need to heat them up and add some toppings.
Ingredients
- 1 can of corn
- 1 14oz can of coconut milk
- 1-2 TBS any flavor of Thai curry paste (Mae Ploy is the best brand I've found and all the flavors are good. I find the Thai Kitchen brand of curry paste to be bland.)
- 1 yellow/white onion
- 1 red or orange bell pepper (you can use any colors, I think red/orange are the prettiest in this dish)
- 8 oz red or gold potatoes
- 1 lime
- 1 TBS sugar
- whatever toppings you like such as sliced green onions, cilantro, Sriracha, crunchy corn snacks* etc.
1. Mise en place
- peel and medium dice the onion
- deseed and medium dice the pepper
- medium dice the potatoes (peel first if you like)
- drain the corn
- cut the lime in half
2. Cook the aromatics
- saute the onion and pepper until softened
- add the curry paste, stir frequently until fragrant (about 1 minute)
3. Make the chowder
- add the potatoes, corn, coconut milk, sugar, and 2 cups water
- bring to a boil, reduce heat and simmer until potatoes are tender (about 10 minutes)
4. Finish the chowder
- pour about half into a high-speed blender (the amount you choose to blend depends on how smooth/chunky you like your soup)
- blend until smooth
- return the blended mixture to the pot with the remaining mixture and stir to combine
- stir in the juice of the lime
- adjust seasoning
5. Plate your dish
- ladle into bowls and top with whatever you like
*We like these as a topping:
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