This Thai corn chowder is made with a creamy coconut red curry base, sweet summer corn, peppers and potatoes! A delicious soup that's vegan, gluten-free, and hearty enough to make a meal of!
Coat the bottom of a large pot with the oil and place it over medium heat.
Once the oil is hot, add the shallot and bell pepper. Sweat the vegetables for about 5 minutes, until the pepper starts to become tender and the shallot is soft and transclucent.
Stir in the curry paste (Note 2). Sauté the curry paste with the shallot and pepper for about 1 minute, stirring constantly, until it becomes very fragrant.
Stir in the broth, coconut milk, corn and potato. Raise the heat and bring the liquid to a boil.
Lower the heat and let the soup simmer for about 20 minutes, until the potato is tender.
Remove the pot from heat. Stir in the lime juice and season the soup with salt to taste. Stir in the cilantro and basil.
Ladle into bowls and optionally top with additional basil and cilantro. Serve.