Thai Corn Chowder

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  • Level: Intermediate
  • Total: 1 hr 10 min
  • Prep: 15 min
  • Cook: 55 min
  • Yield: 4 servings
  • Nutrition Info
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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

  1. 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.
  2. 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.
  3. 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.
  4. Per serving: Calories 407; Fat 32 g (Saturated 25 g); Cholesterol 30 mg