How To Make Thai Coconut Chicken Corn Chowder
Put an Asian twist on classic chowder soup with our Thai Coconut Chicken Corn Chowder Recipe! Enjoy a light, creamy soup that’s filling as it is yummy.
Cut corn kernels from cobs, giving about 3½ cups. Set aside while reserving cobs.
Heat coconut oil in a large pot over medium-high heat. Add in onion and saute for 5 minutes. Then, add in garlic, ginger, lemongrass, jalapeños, cumin, and coriander and saute for 1 minute longer.
Pour in chicken broth, coconut milk, and potatoes, then season with salt and pepper to taste.
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 2½ cups of the soup into a blender and blend until smooth.
Return blended soup to pot along with tomatoes and cook for 1 minute. Add in chicken, cilantro, green onions, and lime juice and stir.
Serve warm and enjoy.
When blending the soup, you can blend a little more to get a thicker consistency.
- Calories: 571.50kcal
- Fat: 43.28g
- Saturated Fat: 32.97g
- Trans Fat: 0.05g
- Monounsaturated Fat: 4.88g
- Polyunsaturated Fat: 2.37g
- Carbohydrates: 36.95g
- Fiber: 4.56g
- Sugar: 7.39g
- Protein: 17.31g
- Cholesterol: 38.11mg
- Sodium: 1289.06mg
- Calcium: 76.32mg
- Potassium: 1097.98mg
- Iron: 6.87mg
- Vitamin A: 42.89µg
- Vitamin C: 34.50mg
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