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Summer Squash Thai Corn Chowder

Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 2 shallots, diced
  • 3 garlic cloves, minced
  • 1 small jalapeno, minced
  • 1 large crookneck squash, cubed
  • 1 tablespoon turmeric powder
  • 2 teaspoons red curry paste
  • 4 cups vegetable stock
  • 2-3 medium yellow potatoes, small cubed
  • 4 cups fresh corn kernels
  • 5 drops doTERRA bergamot essential oil*
  • 4 drops doTERRA lemongrass essential oil*
  • 4 drops doTERRA ginger essential oil*
  • 1 (14oz) can coconut milk
  • 1/4 cup fresh lime juice
  • 1/2 cup fresh cilantro, chopped
  • Salt + pepper
  • Basil and cilantro, for garnish

Instructions

  • Heat a large soup pot over medium heat and add the olive oil. Once hot, add the shallots, garlic, jalapeno and a pinch of salt. Cook for 1-2 minutes or until fragrant and soft. Slowly pour in the vegetable broth and add the cubed squash. Simmer, uncovered for 15 minutes or until the squash is fork tender.
  • Add the contents of the pot into a blender and blend (or smooth with an immersion blender) and then add back into the soup pot. Add the potatoes and another pinch of salt and simmer until potatoes are tender, about 10 minutes. Add in the corn, essential oils and the coconut milk. Continue cooking until the corn is tender and bright yellow, about 5 minutes. Remove from the heat and stir in the lime juice and cilantro and salt and pepper to taste.
  • Serve warm topped with more chopped cilantro and basil. Yum!

Notes

  • I never add all the salt at once, it adds so much better flavor if you add the salt throughout the cooking process. Plus, if you oversalt all at once you can numb your taste buds and you will more than likely add more salt than you intended.
  • If you do not want to use essential oils you can add minced ginger and lemongrass to the shallot mixture and puree in the soup and add more lime juice at the end. Easy!
 
*You do not have to use doTERRA essential oils but if you do use essential oils make sure they are food-grade and safe for internal consumption.