By Paige Green, Hy-Vee Dietitian on Tuesday, January 31, 2023
Try out this twist on corn chowder the whole family will love. We made some ingredient swaps from the original recipe, such as using unsalted vegetable stock and frozen corn and reducing the amount of other higher-sodium ingredients, to help keep the sodium level under control.
Thai Corn Chowder
Serves 6 (1½ cups each)
All you need:
1 (13.66-oz) can unsweetened coconut cream, divided
2 tbsp unseasoned rice vinegar, divided
1 (11-oz) can Hy-Vee Mexican style corn, drained; divided
½ cup chopped red onion
3 tbsp green curry paste
2 tbsp refrigerated lemongrass paste
2 tbsp fresh lime juice
1 tbsp sambal oelek chili paste
¼ tsp Hy-Vee salt
1 (32-oz) container unsalted vegetable stock
3½ cups frozen corn
Sliced green onions, for garnish
Lime wedges, for serving
All you do:
- Cook ½ cup coconut cream and 1 tablespoon rice vinegar in a 5- to 6-quart Dutch oven over medium heat until heated. Add ½ can drained Mexican-style corn and red onion; cook for 2 to 3 minutes or until onion is softened.
- Add curry paste, lemongrass paste, lime juice, chili paste, remaining 1 tablespoon vinegar and salt; cook for 3 to 4 minutes or until fragrant, stirring frequently. Stir in vegetable stock.
- Blend soup mixture with an immersion blender until completely smooth. Stir in frozen corn and remaining ½ can Mexican-style corn and coconut cream. Cook, uncovered, for 45 to 60 minutes or until soup is thickened, stirring occasionally.
- To serve, ladle soup into serving bowls. Garnish with green onions and serve with lime wedges, if desired.
Per serving: 290 calories, 16g fat, 13g saturated fat, 0g trans fat, 0mg cholesterol, 920mg sodium, 32g carbohydrates, 5g fiber, 13g sugar (0g added sugar), 4g protein. Daily Values: vitamin D 0%, calcium 0%, iron 6%, potassium 8%.
Recipe source: adapted from February 2023 Hy-Vee Seasons magazine
This information is not intended as medical advice. Please consult a medical professional for individual advice.