Thai Corn Chowder with Blue Elephant – Cooking with Marc J. Sievers

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while still providing creaminess.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative that's easier to find.

Remove husks and silk from fresh sweet corn and cut kernels off the cob into a bowl.

In a large pot, heat olive oil and add diced Yukon gold potatoes, diced red bell pepper, and diced red onion; cook until tender.

Add minced garlic and corn to the pot; stir and let simmer for about 5 minutes.

Add 1 cup of water and 1 cup of coconut cream to the pot.

Add 2 packages of Blue Elephant tomka soup mix, salt, and black pepper to taste.

Add corn cobs to the pot for flavor and thickness.

Add lime zest and minced kefir lime leaves to the mixture.

Bring to a simmer and cook for 20 minutes until vegetables are tender.

Remove corn cobs and lemongrass sachet from the pot before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens