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Thai potato corn chowder in ceramic bowls with lemongrass stalks and jalapeno pepper.
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4.50 from 4 votes

Thai Potato Corn Chowder (Vegan)

This Thai Potato Corn Chowder recipe is inspired by Thai flavors like ginger, lemongrass, and coconut milk. A vegan and gluten free soup!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: Thai
Diet: Gluten Free, Low Lactose, Vegan
Keyword: potato corn chowder, vegan potato corn chowder, gluten free chowder
Servings: 5
Calories: 301kcal
Author: Christine Rooney

Ingredients

Instructions

  • Mince the garlic, onion, and jalapeno peppers (remove seeds for less heat).
  • Remove outer leaves from lemongrass stalk. Score or bruise the inner portion of the stalk to release the oils.
  • Chop the potatoes to a uniform size to ensure even cooking. Cut the kernels off 3 cobs of sweet corn. Set aside.
  • Heat
    or soup pan to medium-high and add 2 Tbsp. coconut oil or olive oil.
  • Once heated, add the chopped garlic, onion, and jalapeno peppers.
  • Grate 1 inch piece of peeled ginger into pot with a microplane.
  • Sauté for 4-5 minutes, stirring often.
  • Add the diced potatoes and ½ tsp. each of kosher salt and pepper to pot and sauté for 4-5 minutes, stirring often. Deglaze pan with vegetable stock if potatoes stick when cooking.
  • Add the vegetable stock, lemongrass, and ¼ tsp. kosher salt to the pot and bring to a boil.
  • Once boiling, reduce to a low boil and cook for 10 minutes (covered), stirring occasionally.
  • Add coconut milk and sweet corn.
  • Reduce heat and cook for an additional 10-12 minutes, stirring occasionally. The starch from the corn and potatoes will help to create a 'creamy' texture.
  • Remove lemongrass before serving *Lemongrass stalks are inedible*
  • Serve in bowls with freshly squeezed lime wedges and chopped chives or herbs of choice (optional).

Notes

Chili peppers may be used instead of jalapenos. Remember to remove seeds for less heat.
Lemongrass paste may be used in place of fresh lemongrass.

Nutrition

Serving: 1cup | Calories: 301kcal | Carbohydrates: 64g | Protein: 8g | Fat: 4g | Saturated Fat: 3g | Sodium: 522mg | Potassium: 1441mg | Fiber: 7g | Sugar: 9g | Vitamin A: 475IU | Vitamin C: 40mg | Calcium: 46mg | Iron: 3mg