This Thai red curry corn chowder is packed with different flavors thanks to the mix of different spices and veggies. It's easy to make, absolutely delicious, and vegan!
Send some love to connoisseurusveg.com where we found this recipe!
google.com, pub-5136405628689519, DIRECT, f08c47fec0942fa0
This Thai red curry corn chowder is packed with different flavors thanks to the mix of different spices and veggies. It's easy to make, absolutely delicious, and vegan!
Send some love to connoisseurusveg.com where we found this recipe!
Place olive oil in large saucepan or Dutch oven over medium heat. When hot, add onion and sauté until softened, about 5 minutes.
Add broth, coconut milk, corn and curry paste. Bring to a simmer and allow to cook, stirring occasionally, until corn kernels are tender, about 15 minutes for fresh corn, a bit less for frozen.
Working in batches, blend about half of soup in food processor of blender. Transfer back to pot and stir in red bell pepper. Bring back to a simmer and allow to cook just until peppers are tender, about 3 minutes. Season with salt and pepper.
Ladle into bowls and top with cilantro, basil, scallions, and/or hot sauce.