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Sweet Corn Coconut Chowder with a Thai twist!

Sweet Corn Coconut Chowder with a Thai twist!

Sweet Corn Coconut Chowder with a Thai twist!

  • Prepare time25 minutes
  • Cooking Time5 minutes
  • ServesServes 4
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Ingredients

Product used:
Super Juicy Corn Kernels 1kg
2 cups of frozen McCain Super Juicy Corn Kernels
  • 1 brown onion – diced
  • 2 garlic cloves – crushed
  • 500g potatoes – peeled and cut into 1cm cubes
  • 1L vegetable stock
  • 400ml coconut milk
  • 2 tbs lime juice
  • 2 tbs olive oil
  • Salt and pepper – to taste
  • Fresh coriander, coconut flakes and pickled jalapeños to serve (optional)

Method

1.Heat olive oil in a large pot over a medium-high heat. Add onion and garlic and cook stirring for 5 minutes or until starting to brown.
2.Add stock and potatoes, bring to a simmer, cover and cook about 15 minutes or until potato is soft and cooked through.
3.Add frozen McCain Super Juicy Corn Kernels and coconut milk, return to a simmer and cook uncovered for 5 minutes. Add lime juice and season with salt and pepper to taste.
4.Evenly ladle soup into bowl and top with optional fresh coriander, coconut flakes and pickled jalapeños.