McCain Food Service
Sweet Corn Coconut Chowder with a Thai twist!
Sweet Corn Coconut Chowder with a Thai twist!
-
25 minutes -
5 minutes -
Serves 4
Rate this recipe:
Loading...Ingredients
Product used:
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. |