Photo: Thai Corn Chowder Recipe
Ingredients
- 4 ears corn
- 2 cups diced red-skinned potatoes (about 12 ounces)
- 3/4 cup chopped scallions
- 2 tablespoons grated peeled fresh ginger
- 4 cloves garlic, smashed
- 8 black peppercorns
- 1 stalk lemongrass, cut into thirds (optional)
- 4 tablespoons unsalted butter
- Kosher salt
- 1 red jalapeno pepper, seeded and minced
- 1 13.5-ounce can coconut milk
- 8 fresh basil leaves
- 8 fresh mint leaves
- 4 radishes, thinly sliced
- 1/4 cup roughly chopped fresh cilantro
- Juice of 1/2 lime, plus lime wedges for garnish
- 1 tomato, seeded and diced
Directions
Cut off the corn kernels; set aside. Combine the cobs, 1 cup potatoes, 1/2 cup scallions, 1 tablespoon ginger, the garlic, peppercorns and 5 cups water in a pot. Smash the lemongrass, if using, and add to the pot. Bring to a boil, then simmer for 25 to 30 minutes.
About 10 minutes before the broth is finished, melt the butter over medium-high heat in a separate pot. Add the remaining 1 cup potatoes, season with salt and cook until slightly soft, 5 minutes. Add the remaining 1 tablespoon ginger and the jalapeno; cook 1 minute. Add the corn kernels; cook until the vegetables are just tender, 3 to 4 minutes.
Strain the broth, pressing out as much liquid as possible; discard the solids. Add 2 cups of the strained broth to the potatoes and corn; bring to a boil, cover and simmer for 10 minutes. Add the coconut milk, basil and mint; season with salt. Stir until simmering. Remove from the heat and add the radishes, cilantro and lime juice. Top with diced tomato and the remaining 1/4 cup scallions and serve with lime wedges.
Per serving: Calories 407; Fat 32 g (Saturated 25 g); Cholesterol 30 mg
Photograph by Antonis Achilleos
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 16 reviews
By shereenalyse_12...
pensacola, 48
on August 15, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made this chowder with nice fresh summer corn and it was absolutely delicious. Being from
the northeast, chowders are eaten very frequently in our household so we loved the creamy
flavors. Also loving heat, we added extra red jalepenos and maybe next time will leave the seeds as well. Didn't add the tomatoes on top, not sure i was in love with that idea.
Very excellent and easy recipe, will definitely make again,
By megan_8012727
Las Vegas, NV
on September 14, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Good flavor, simple for those ears of summer corn. I think you could sub veggie broth if you're pressed for time or energy.
By rigelhall_8946227
Bridgeport, PA
on August 09, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This soup is really delicious and best of all, easy! I added shrimp for some protein and used light coconut milk to save some fat/calories (and used a little less butter and it's a great, light, refreshing soup. I also added some red curry paste because I love the flavor. Don't skip out on the lemongrass, I think the flavor really added a nice depth to the soup. You can also find lemongrass in jars in the Thai section of some grocery stores if you can't find stalks. I will definitely save this recipe and make again!
Read all 16 reviews