• 1 shallot, peeled and minced

• 1 oz ginger, peeled and minced

• 2 garlic cloves, peeled and minced

• 4 oz cremini mushrooms, trimmed and sliced

• 1 red bell pepper, diced

• 1 tablespoon panang curry paste (divided)

• 6 oz Yukon Gold potatoes, diced into ½-inch cubes

• 13.4 oz sweet corn, drained and rinsed

• 4 teaspoon vegetable broth concentrate

• 5.5 oz coconut milk

• 1 lime, half juiced, half cut into wedges

• 0.25 oz basil, leaves torn

• 1 tablespoon vegetable oil

• Salt

Sauté the aromatics

1. Heat 1 tbsp vegetable oil in large pot over medium heat. 

2. Add shallot, ginger, garlic, and a pinch of salt and cook until fragrant, 1 to 2 minutes. 

3. Add mushrooms, bell pepper, and just half the curry paste and cook, stirring frequently, until fragrant, 1 to 2 minutes.
   NOTE: Add more curry paste if you prefer more spice.

Simmer the chowder

4. Add potatoes, corn, broth concentrate, coconut milk, and 1½ cups water to pot with aromatics. Bring to a boil, reduce heat to low, and simmer until potatoes are fork-tender, 8 to 10 minutes.
   (4-serving meal: use 2½ cups water)

Serve

5. Stir in lime juice. 

6. Divide Thai vegetable corn chowder between bowls. 

7. Top with basil and serve with lime wedges. Enjoy!