Thai-Style Potato and Corn Chowder
A light yet hearty vegan Thai-style chowder that’s loaded with potato and corn and flavored with garlic, onions, ginger, chili peppers, and lemongrass.
Is soup merely a cold-weather food? Not necessarily. Especially when it’s this Thai-Style Potato and Corn Chowder. It’s full of late summer vegetables like sweet corn and potatoes and accented with fragrant lemongrass. There’s nothing like fresh lemongrass and if you manage to get your hands on some – use it. We grew some lemongrass in a planter and I’ve been waiting all summer to try it out. I love this soup because it’s hearty but light, healthy, and satisfying at the same time. And the most important thing, of course, is that it’s super delicious.
The key to this (and any soup recipe) are the aromatics. This is the stuff that gives soups, stews, and chowders all their flavor. The aromatics used in this recipe are garlic, onions, ginger, jalapeno peppers, and lemongrass. I love chopping garlic and onions – I find it kind of meditative and relaxing. And the flavor they give off when they hit the pan is worth all the effort. Mince 6 cloves garlic, 1 small white onion, and 1-2 jalapeno peppers (wear gloves to prevent ‘hot pepper hands‘). Remove the seeds from the peppers for less heat. Chili peppers would work just as well. I prefer to grate ginger into my recipes as opposed to mincing it. I find chunks of ginger to be a little aggressive, but love the flavor overall. So, the ginger is left whole until it’s time to grate. The potatoes can be chopped at this time as well. Chop 8-10 small red potatoes (Yukon Gold work great also) into a relatively uniform size to ensure even cooking. Cut the kernels off of 3 cobs of sweet corn (about 2 cups).
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