This Thai Chicken & Corn Chowder is a comforting and flavorful dish that combines the richness of coconut milk with the vibrant spices of Thai cuisine. It's a perfect way to use up leftover chicken, and the addition of sweet potato and corn makes it hearty and satisfying. The lime juice and zest add a refreshing tang, while the optional fish sauce brings an extra depth of umami. Whether you're using a rotisserie chicken for...
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the onion and carrots, and sauté until softened, about 5-7 minutes.
Stir in the garlic, ginger, red curry paste, cumin, and coriander. Cook for another 1-2 minutes until fragrant.
Add the diced sweet potato, chicken broth, coconut milk, and lemongrass. Bring to a boil, then reduce the heat and simmer, covered, for 15-20 minutes, or until the potatoes are tender. If using whole lemongrass stalks, remove them before the next step.
For a thicker, creamier chowder, use an immersion blender to blend about half of the soup directly in the pot. Alternatively, scoop out about 2-3 cups of the soup, blend it in a regular blender, and then return it to the pot.
Stir in the corn kernels and the pre-cooked shredded chicken. Cook for another 5-10 minutes, just until the chicken is heated through and the corn is tender.
Remove the pot from the heat. Stir in the lime juice, lime zest, and fish sauce (if using). Season with salt and pepper to taste. Ladle the chowder into bowls and garnish with fresh cilantro, chopped green onions, and a lime wedge.
Use a rotisserie chicken for convenience and to save time.
Adjust the amount of red curry paste based on your spice preference.
For a vegetarian version, use vegetable broth and omit the fish sauce.
Bruise the lemongrass stalks by lightly crushing them to release their flavor.
Blend part of the soup for a creamier texture, but leave some chunks for a hearty feel.
Can I use frozen corn for this recipe?
Yes, frozen corn works perfectly in this recipe. Just add it directly to the pot without thawing.
How can I make this chowder vegetarian?
Use vegetable broth instead of chicken broth and omit the fish sauce.
Can I substitute ground ginger for fresh ginger?
Yes, you can use 2 tsp of ground ginger as a substitute for fresh ginger.
How do I bruise lemongrass?
To bruise lemongrass, lightly crush the stalks with the back of a knife or a rolling pin to release their flavor.
Can I make this chowder ahead of time?
Yes, this chowder can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
...
