Thai Coconut Chicken Corn Chowder

Name: Thai Coconut Chicken Corn Chowder
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 serving
Ingredients: 4 ears fresh yellow corn; 2 Tbsp refined coconut oil; 1 medium yellow onion; 1 1/2 Tbsp minced garlic; 2 Tbsp peeled and minced ginger; 1 1/2 Tbsp lemongrass paste; 1 - 2 jalapeños; 3/4 tsp ground cumin; 3/4 tsp ground coriander; 2 (14 oz) cans lite coconut milk; 2 (14 oz) cans cans low-sodium chicken broth; 1 lb yellow potatoes; Salt and freshly ground black pepper; 2 medium ripe Roma tomatoes; 2 cups shredded cooked chicken; 1/3 cup chopped fresh cilantro; 1/3 cup chopped green onions; 1 Tbsp fresh lime juice

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
6
Course
Main Course
Cuisine
Thai

Thai Coconut Chicken Corn Chowder

Iris Warren

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This soup recipe is a tasty Thai spin on the classic chicken chowder! It's a creamy, lightly sweet, hearty soup that will keep you craving more. It makes the perfect dinner and a delicious lunch if you're lucky enough to have leftovers.

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Ingredients

Servings

4 ears fresh yellow corn
2 Tbsp refined coconut oil
1 medium yellow onion, diced (1 1/2 cups)
1 1/2 Tbsp minced garlic (4 cloves)
2 Tbsp peeled and minced ginger
1 1/2 Tbsp lemongrass paste (found by the fresh herbs in produce)
1 - 2 jalapeños, seeded and minced
3/4 tsp ground cumin
3/4 tsp ground coriander
2 (14 oz) cans lite coconut milk
2 (14 oz) cans cans low-sodium chicken broth
1 lb yellow potatoes, diced into cubes about 3/4-inch
Salt and freshly ground black pepper
2 medium ripe Roma tomatoes, seeded and diced (1 cup)
2 cups shredded cooked chicken (I used rotisserie chicken)
1/3 cup chopped fresh cilantro
1/3 cup chopped green onions
1 Tbsp fresh lime juice, then more to taste

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Instructions

Cut corn kernels from cobs and set aside (you should have about 3 1/2 cups), while reserving cobs.
Heat coconut oil in a large pot over medium-high heat. Add in onion and saute 5 minutes then add in garlic, ginger, lemongrass, jalapeños, cumin and coriander and saute 1 minute longer.
Pour in chicken broth, coconut milk, potatoes and season with salt and pepper to taste (you'll need a fair amount of salt).
Add in corn and cobs and bring mixture just to a light boil, then reduce heat to medium-low and cover and simmer until potatoes are tender about 20 minutes, stirring occasionally.
Remove cobs from soup, ladle out about 2 1/2 cups of the soup into a blender and blend until smooth (for a thicker consistency you can blend a little more).
Return blended soup to pot along with tomatoes and cook 1 minute. Add in chicken, cilantro, green onions and lime juice and stir. Serve warm.