Thai Corn Chowder Recipe

Thai Corn Cowder

I’ve absolutely fallen in love with this thai corn chowder recipe. 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, meatless 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 chowder with an immersion blender if you’d like. I decided not to, but it’s chef’s choice!

Enjoy your thai corn chowder!

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