Yellow Curry Corn Chowder


Serves 2 to 3


  • 1 tablespoon olive oil
  • 4 scallions, sliced (light green and white parts separated from the dark green)
  • 3 garlic cloves, peeled and finely chopped
  • 1 Thai chili or a small jalapeño, seeds removed and finely chopped
  • 1 red bell pepper, small diced
  • 3 tablespoons Thai & True Yellow Curry Paste
  • 1½ gold potatoes, peeled and diced
  • 4 ears sweet corn, cut from the cob (about 3 cups, plus more for garnish)
  • 2 cups vegetable broth
  • 1 14-oz. can of coconut milk
  • Salt and black pepper, to taste


  1. Heat the olive oil in a large soup pot over medium heat. When the oil is hot, add the light green and white parts of the scallions along with the garlic and sauté for 1 minute.
  2. Add the Thai chili or jalapeño, red bell pepper, and Thai & True Yellow Curry Paste to the pot and sauté for 5 minutes, until the peppers have softened slightly.
  3. Add the potato, half of the corn, and the vegetable broth to the pot and bring to a simmer. Cover and continue to simmer until the potato is tender, about 15 minutes.
  4. Meanwhile, combine the can of coconut milk and the remaining corn in a high-speed blender and blend until mostly smooth and creamy.
  5. Pour the blended corn and coconut milk into the simmering soup and stir to combine. Season with salt and black pepper, to taste.
  6. Once the potato is tender and the chowder has thickened, turn off the heat. Stir in the dark green parts of the scallions and add a pinch more salt if needed.
  7. Ladle the chowder into soup bowls and garnish with the reserved corn. Enjoy warm.