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Thai Corn Chowder

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“From 125 Gluten-Free Vegetarian Recipes.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a heavy medium saucepan, bring the corn, potatoes, onion, ginger, garlic, broth salt, red pepper flakes, and lemon zest to a boil over high heat, adding water to cover.
  2. Reduce the heat to low and simmer, covered, 25-30 minutes or until the potatoes are tender. With a potato masher, mash enough of the mixture to create a thicker soup (if you wish).
  3. Add the coconut milk, basil, mint, and half of the cilantro and heat through.
  4. Add salt and pepper to taste, and serve garnished with remaining cilantro and lime halves.

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