Thai Coconut Chicken Corn Chowder
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6
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Course
Main Course
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Cuisine
Thai
Thai Coconut Chicken Corn Chowder
Description
Thai Coconut Chicken Corn Chowder brings together fresh corn kernels, tender potatoes, and shredded cooked chicken in a fragrant broth made with coconut milk and chicken broth. The recipe starts by sautéing diced onion with garlic, ginger, lemongrass paste, jalapeño, cumin, and coriander, developing a layered aromatic base. After adding liquids and potatoes, the soup simmers until the potatoes are tender. Corn cobs are then removed, and a portion of the soup is blended to add body and a smooth texture. Fresh tomatoes, cilantro, green onions, and lime juice added just before serving brighten the dish with fresh herb and citrus notes. This chowder is moderately spicy and richly creamy, appealing as a comforting meal with complex but balanced flavors.
The chowder suits a main course for a lunch or dinner, providing a filling and flavorful soup option. The shredded chicken adds protein, and the blend of fresh vegetables offers variety in texture. The blend of spices and lemongrass nod to Thai flavors without being overly spicy.
Ingredients
- 4 corn fresh, yellow, ears
- 2 Tbsp refined coconut oil
- 1 yellow onion diced (1 1/2 cups, medium
- 1 1/2 Tbsp garlic 4 cloves, minced
- 2 Tbsp ginger peeled and minced
- 1 1/2 Tbsp lemongrass paste (found by the fresh herbs in produce)
- 1 - 2 jalapeno pepper seeded and minced
- 3/4 tsp cumin ground
- 3/4 tsp ground coriander
- 2 (14 oz) cans coconut milk lite
- 2 (14 oz) cans chicken broth low-sodium, canned
- 1 lb yellow potato diced into cubes about 3/4-inch
- salt freshly ground
- black pepper freshly ground
- 2 Roma tomatoes seeded and diced (1 cup, medium ripe
- 2 cups chicken I used rotisserie chicken, shredded, cooked
- 1/3 cup cilantro chopped, fresh
- 1/3 cup green onion chopped
- 1 Tbsp lime juice then more to taste, fresh
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.
User Reviews
Overall Rating
5
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