Coconut corn chowder

Coconut corn chowder  

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Heat the oil in a large pot over medium-high heat. Add the onion, cover, and cook until softened, about 5 minutes. Stir in the ginger, then add the potato, tomatoes, and vegetable broth and bring to a boil. Reduce bthe heat to medium, add the corn, and season to taste with salt and pepper. Simmer until the vegetables are tender, about 15 minutes. Stir in the coconut milk and basil. To serve, ladle into bowls and drizzle a small amount of siracha on top of each bowl if desired.

  • 2.0 t Olive oil
  • 1.0 small Yellow onion, chopped
  • 2.0 t Grated fresh ginger
  • 1.0 Russet potato, chopped
  • 1.0 14 oz Diced tomatoes with chilis, drained
  • 3.0 cups Vegetable broth
  • 3.0 cups Corn kernels
  • 0.0 Salt and freshly ground black pepper
  • 1.0 13 oz Unsweetened coconut milk
  • 3.0 T Copped fresh Thai basil or cilantro
  • 0.0 Siracha or other hot sauce (optional)