![a recipe photo of the Slow-Cooker Thai Chile & Corn Chowder](https://cdn.statically.io/img/www.eatingwell.com/thmb/PPIy3cWce-C0x9gpjmL6jCT-89o=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Curried-chicken-and-cabbage-soup-268-b45e1d1630934476a46f1afdb95eddde.jpg)
Ingredients
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4 cups lower-sodium vegetable broth
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1 (15 ounce) can coconut milk
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8 frozen mini corn cobs or 2 cups frozen corn kernels
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1 ½ cups chopped scrubbed sweet potato
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1 ½ cups chopped scrubbed Yukon Gold potato
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1 cup finely chopped yellow onion
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1 cup finely chopped unpeeled carrot
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1 cup chopped scallions, plus more for garnish
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¾ cup finely chopped red bell pepper
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1 small Thai chile or serrano pepper, stemmed, seeded and ribs removed, finely chopped
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1 ½ tablespoons green curry paste
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2 large cloves garlic, grated
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¾ teaspoon salt
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¼ teaspoon ground pepper
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½ cup half-and-half
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Chopped fresh basil, chopped fresh cilantro and/or lime wedges for garnish
Directions
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Combine broth, coconut milk, corn, sweet potato, potato, onion, carrot, scallions, red bell pepper, chile, curry paste, garlic, salt and pepper in a 6- to 7-quart slow cooker. Cover and cook until the potatoes are tender and the corn is cooked through, about 4 hours on High or 8 hours on Low.
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Remove the corn cobs with tongs; place on a cutting board, and let cool for 10 minutes. Once slightly cool, cut kernels off the cobs. (You will have about 2 cups kernels.) Stir the corn kernels into the soup. (If using frozen corn kernels, skip this step.)
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Transfer about 3 cups of the soup to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape (use caution when blending hot liquids). Place a clean towel over the opening. Puree until smooth, about 2 minutes. Return the puree to the slow cooker. Stir in half-and-half. Divide the soup among 8 bowls, and garnish with basil, cilantro, scallions and/or lime wedges, if desired.
Nutrition Facts (per serving)
242 | Calories |
13g | Fat |
30g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Serving Size 1 1/4 cups | |
Calories 242 | |
% Daily Value * | |
Total Carbohydrate 30g | 11% |
Dietary Fiber 5g | 18% |
Total Sugars 6g | |
Protein 5g | 10% |
Total Fat 13g | 17% |
Saturated Fat 11g | 55% |
Cholesterol 5mg | 2% |
Vitamin A 7553IU | 151% |
Vitamin C 29mg | 32% |
Vitamin E 1mg | 4% |
Folate 52mcg | 13% |
Vitamin K 30mcg | 25% |
Sodium 471mg | 20% |
Calcium 70mg | 5% |
Iron 3mg | 17% |
Magnesium 60mg | 14% |
Potassium 608mg | 13% |
Zinc 1mg | 9% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.