Name: Thai Corn Chowder
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4-6
Ingredients: 4 cups fresh corn kernels (from about 5-6 ears); 2 cans (13.5 oz each) coconut milk; 2 cups vegetable or chicken broth; 2 tablespoons vegetable oil; 1 medium onion, finely diced; 3 cloves garlic, minced; 2 tablespoons fresh ginger, minced; 2-3 Thai red chilies, thinly sliced (adjust to taste); 2 stalks lemongrass, bruised and cut into 4-inch pieces; 4 kaffir lime leaves; 2 tablespoons fish sauce (or soy sauce for vegetarian option); 2 tablespoons fresh lime juice; 1/4 cup fresh cilantro, chopped; 2 green onions, thinly sliced

Instructions

Prepare the corn

Cut the kernels from the corn cobs. Reserve 1 cup of kernels for later, and place the remaining 3 cups in a blender with 1 can of coconut milk. Blend until smooth and set aside.
Sauté aromatics

Heat vegetable oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes. Add the minced garlic, ginger, and Thai chilies, and cook for another 1-2 minutes until fragrant.
Build the soup base

Add the bruised lemongrass and kaffir lime leaves to the pot. Pour in the corn-coconut mixture, the remaining can of coconut milk, and the broth. Stir well to combine and bring to a gentle simmer.
Simmer and develop flavors

Reduce heat to low and simmer uncovered for 15 minutes, allowing the flavors to meld. Add the reserved corn kernels and simmer for an additional 5 minutes until corn is tender.
Season the soup

Remove the lemongrass pieces and kaffir lime leaves. Stir in the fish sauce and lime juice. Taste and adjust seasonings as needed.
Serve and garnish

Ladle the soup into bowls and garnish with fresh cilantro and sliced green onions. Serve hot with additional lime wedges on the side if desired.

Thai Corn Chowder

Ingredients

Instructions

Nutritional Information