Thai Coconut Chicken Corn Chowder Recipe

The fusion of Thai and American cuisine in this Thai Coconut Chicken Corn Chowder recipe creates a unique and flavorful dish. It's a hearty, creamy soup that combines the sweet and savory flavors of corn, coconut, chicken, and a hint of spice from jalapenos. It's perfect to warm your soul on cold days and satisfy your craving for something exotic and delicious.

Photos of Thai Coconut Chicken Corn Chowder Recipe

Lemongrass paste and jalapenos are essential ingredients in this recipe that might not be readily available in your pantry. Lemongrass paste, which adds a fresh, tangy flavor, can often be found in the Asian or International aisle of the supermarket. Jalapenos, on the other hand, offer a spicy kick to the chowder. They are usually located in the fresh produce section. If you prefer a milder taste, you can remove the seeds and membranes.

Ingredients for Thai Coconut Chicken Corn Chowder

Yellow corn: It adds a natural sweetness and crunch to the chowder.

Coconut oil: Used for sautéing. It adds a subtle coconut flavor.

Yellow onion: It imparts a sweet and savory taste.

Garlic: It gives a pungent and spicy flavor.

Ginger: It provides a warm and fresh taste.

Lemongrass paste: It gives a citrusy flavor.

Jalapenos: They add a spicy kick.

Ground cumin: It gives a warm and earthy flavor.

Ground coriander: It provides a sweet and aromatic taste.

Coconut milk: It makes the chowder creamy and rich.

Chicken broth: It forms the base of the chowder.

Yellow potatoes: They add a starchy and hearty element.

Roma tomatoes: They add a tangy and sweet taste.

Chicken: It adds protein and makes the chowder substantial.

Cilantro: It gives a fresh and citrusy garnish.

Green onions: They add a sharp and fresh flavor.

Lime juice: It gives a tangy finishing touch.

One reader, Abbi Forster says:

This Thai coconut chicken corn chowder recipe is a game-changer! The blend of coconut milk, lemongrass, and spices creates a rich and flavorful broth. The addition of fresh corn and tender chicken makes it a hearty and satisfying meal. It's a must-try for anyone who loves Thai cuisine!

Abbi Forster

Techniques Required for Thai Coconut Chicken Corn Chowder

How to cut corn kernels from cobs: Hold the ear of corn upright on a cutting board and use a sharp knife to slice down the length of the cob, cutting off the kernels. Rotate the cob and continue until all the kernels are removed.

How to sauté ingredients: Heat the coconut oil in a large pot over medium-high heat. Add the onion and sauté for 5 minutes until it becomes translucent. Then, add the garlic, ginger, lemongrass, jalapeños, cumin, and coriander and sauté for 1 minute longer.

How to blend soup: Ladle out about 2½ cups of the soup into a blender and blend until smooth. Be cautious when blending hot liquids, as the steam can create pressure in the blender. It's best to blend in batches and hold the blender lid down with a kitchen towel to prevent any accidents.

How to simmer soup: After bringing the mixture to a light boil, reduce the heat to medium-low, cover the pot, and let it simmer for about 20 minutes, or until the potatoes are tender. Stir occasionally to ensure even cooking.

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.

Preparation: 15 minutes

Cooking: 40 minutes

Total: 55 minutes

Serves:

Ingredients

4earsyellow corn,fresh
2tbspcoconut oil,refined
1yellow onion,medium, diced, about 1½ cups
1½tbspgarlic,minced, about 4 cloves
2tbspginger,peeled and minced
1½tbsplemongrass paste
2jalapeños,seeded and minced
¾tspground cumin
¾tspground coriander
2canscoconut milk,lite, 14 oz each
2canschicken broth,low-sodium, 14 oz each
1lbyellow potatoes,diced into cubes about ¾-inch thick
salt
black pepper,freshly ground
2Roma tomatoes,medium, ripe, seeded and diced, about 1 cup
2cupschicken,cooked and shredded
⅓cupcilantro,fresh, chopped
⅓cupgreen onions,chopped
1tbsplime juice,fresh, plus more to taste

Instructions

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.

Recipe Notes

When blending the soup, you can blend a little more to get a thicker consistency.

Nutrition

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

Technique Tip for Perfecting Thai Coconut Chicken Corn Chowder

When cutting the kernels off the corn cobs for this Thai Coconut Chicken Corn Chowder recipe, a good technique to prevent the kernels from scattering is to place a small bowl upside down inside a larger bowl. Stand the corn cob upright on the smaller bowl and slice downwards. The kernels will fall into the larger bowl, making clean up easier and ensuring you capture all the delicious corn for your chowder.

Time-Saving Tips for Making Thai Coconut Chicken Corn Chowder

Prep ahead: Chop vegetables, measure ingredients, and marinate the chicken the night before to streamline the cooking process.

Use pre-cooked chicken: Save time by using pre-cooked rotisserie chicken or leftover grilled chicken for this recipe.

Utilize kitchen gadgets: Use a food processor to quickly chop vegetables and a blender to puree the soup for a smoother texture.

Opt for frozen corn: Using frozen corn kernels can save time on shucking and cutting fresh corn off the cob.

Multi-task: While the soup is simmering, use that time to prepare the garnishes and set the table for serving.

Substitute Ingredients For Thai Coconut Chicken Corn Chowder Recipe

Coconut oil - Substitute with vegetable oil: Coconut oil can be substituted with vegetable oil for a neutral flavor and similar cooking properties.
Yellow onion - Substitute with white onion: White onions can be used as a substitute for yellow onions, providing a slightly sharper flavor.
Garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, providing a milder flavor and convenience.
Ginger - Substitute with ground ginger: Ground ginger can be used as a substitute for fresh ginger, providing a concentrated flavor and ease of use.
Lemongrass paste - Substitute with lemongrass stalks: Fresh lemongrass stalks can be used as a substitute for lemongrass paste, providing a more authentic and aromatic flavor.
Jalapenos - Substitute with green bell peppers: Green bell peppers can be used as a substitute for jalapenos, providing a milder heat and a slightly different flavor profile.
Ground cumin - Substitute with ground coriander: Ground coriander can be used as a substitute for ground cumin, providing a similar warm and earthy flavor.
Ground coriander - Substitute with ground cumin: Ground cumin can be used as a substitute for ground coriander, providing a similar warm and citrusy flavor.
Coconut milk - Substitute with heavy cream: Heavy cream can be used as a substitute for coconut milk, providing a rich and creamy texture.
Chicken broth - Substitute with vegetable broth: Vegetable broth can be used as a substitute for chicken broth, providing a similar savory flavor.
Yellow potatoes - Substitute with russet potatoes: Russet potatoes can be used as a substitute for yellow potatoes, providing a similar starchy texture.
Chicken - Substitute with tofu: Tofu can be used as a substitute for chicken, providing a vegetarian alternative with a similar protein content.
Cilantro - Substitute with parsley: Parsley can be used as a substitute for cilantro, providing a similar fresh and herbaceous flavor.
Green onions - Substitute with chives: Chives can be used as a substitute for green onions, providing a mild onion flavor and a similar appearance.
Lime juice - Substitute with lemon juice: Lemon juice can be used as a substitute for lime juice, providing a similar citrusy acidity.

Best Way to Present This Thai-Inspired Chowder

Elevate the plating: When presenting the Thai Coconut Chicken Corn Chowder, focus on creating a visually appealing plate. Use a wide, shallow bowl to showcase the vibrant colors and layers of the chowder.
Garnish with fresh herbs: Sprinkle the chowder with freshly chopped cilantro and green onions to add a pop of color and a burst of fresh flavor.
Incorporate texture: Consider adding a crunchy element to the presentation, such as a delicate sprinkle of toasted coconut flakes or crispy fried shallots, to provide contrast to the creamy chowder.
Accentuate with lime wedges: Place a small lime wedge on the edge of the bowl to add a touch of brightness and allow the diners to customize the level of acidity in their chowder.
Artful drizzle: Before serving, drizzle a swirl of coconut milk on top of the chowder to create an elegant and artistic presentation.
Attention to detail: Wipe the edges of the bowl to ensure a clean presentation, paying attention to every detail to impress the discerning palates of the culinary professionals.

Essential Tools for Making Thai Coconut Chicken Corn Chowder

Chef's knife: A versatile tool used for chopping, slicing, and dicing ingredients with precision.
Cutting board: Provides a stable surface for cutting and preparing ingredients.
Large pot: Ideal for cooking soups, stews, and chowders.
Blender: Used to blend a portion of the soup to achieve a creamy texture.
Wooden spoon: Essential for stirring and mixing ingredients while cooking.
Ladle: Used for serving the chowder into bowls.
Measuring cups and spoons: For accurately measuring out ingredients.
Chef's pan: Suitable for sautéing and simmering the chowder.

How To Store and Freeze Thai Coconut Chicken Corn Chowder

To store leftover thai coconut chicken corn chowder, allow it to cool completely to room temperature before transferring it to an airtight container. Refrigerate for up to 3-4 days.
When reheating, gently simmer the chowder over low heat, stirring occasionally, until heated through. You may need to add a splash of chicken broth or water to thin out the consistency, as the chowder tends to thicken when chilled.
For longer storage, you can freeze the chowder for up to 2-3 months. However, keep in mind that the texture of the potatoes may change slightly after freezing and thawing.
To freeze, let the chowder cool completely, then transfer it to freezer-safe containers or resealable bags, leaving some headspace for expansion. Label the containers with the date and contents.
When ready to enjoy the frozen chowder, thaw it overnight in the refrigerator. Reheat the chowder gently in a pot over low heat, stirring occasionally, until warmed through. Adjust the consistency with additional chicken broth or coconut milk if needed.
To maintain the best quality and flavor, consider adding fresh cilantro, green onions, and a squeeze of lime juice when reheating the chowder to brighten up the flavors.

How To Reheat Leftover Thai Coconut Chicken Corn Chowder

Reheat the leftover thai coconut chicken corn chowder in a saucepan over medium-low heat, stirring occasionally until it reaches the desired temperature. This method ensures even heating and prevents the coconut milk from separating or curdling.
If you prefer a quicker reheating method, transfer the leftover chowder to a microwave-safe bowl and heat it in the microwave in 30-second intervals, stirring between each interval, until it's heated through. Be careful not to overheat, as this may cause the coconut milk to separate.
For a creamier texture, add a splash of fresh coconut milk or chicken broth while reheating the chowder. This will help restore the original consistency and prevent the soup from becoming too thick.
If you find that the potatoes have become too soft or mushy after reheating, you can add some freshly cooked potatoes to the chowder to improve the texture. Simply dice a few potatoes, boil them until tender, and stir them into the reheated soup.
To brighten up the flavors of the reheated chowder, add a squeeze of fresh lime juice, a sprinkle of chopped cilantro, or some sliced green onions just before serving. These fresh ingredients will help revive the taste and aroma of the soup.
If you have leftover grilled chicken or rotisserie chicken, you can shred it and add it to the reheated chowder for an extra protein boost and added flavor.
For a tangy twist, garnish the reheated chowder with a dollop of sour cream or Greek yogurt, which will complement the spicy and savory flavors of the soup.

Random Fact About Thai Coconut Chicken Corn Chowder

The Thai Coconut Chicken Corn Chowder recipe is a fusion of Thai and American flavors, combining the creaminess of coconut milk with the heartiness of chicken and corn. This unique blend of ingredients creates a rich and flavorful chowder that is both comforting and exotic. The use of lemongrass and ginger adds a refreshing and aromatic twist to the traditional corn chowder. This dish is a perfect example of how different culinary traditions can come together to create something truly special.

Is Making Thai Coconut Chicken Corn Chowder at Home Economical?

This Thai Coconut Chicken Corn Chowder recipe offers a delightful blend of flavors and textures, making it a cost-effective option for households. The combination of coconut milk, chicken, and fresh vegetables provides a satisfying and hearty meal. With an approximate cost of $20, this recipe can easily feed a family of four, making it a budget-friendly choice. The rich and aromatic broth, infused with lemongrass and ginger, earns this recipe a solid 9 out of 10, making it a highly recommended addition to any home cook's repertoire.

Is Thai Coconut Chicken Corn Chowder Healthy?

This Thai coconut chicken corn chowder recipe is a delightful blend of flavors, but it does have some aspects that could be improved to make it healthier. Let's take a closer look:

The recipe includes nutritious ingredients like corn, onion, garlic, ginger, jalapeños, tomatoes, cilantro, and lime juice, which provide essential vitamins, minerals, and antioxidants. The use of chicken breast adds lean protein to the dish. However, the recipe also contains some elements that may not be as healthy:

The use of coconut oil and coconut milk, while adding a rich flavor, also contributes to the dish's high saturated fat content.
The addition of potatoes increases the carbohydrate content of the chowder.
The recipe doesn't specify the sodium content of the chicken broth, which could potentially make the dish high in salt.

To make this recipe healthier, consider the following suggestions:

Replace the coconut oil with a healthier cooking oil, such as olive oil or avocado oil, which are rich in monounsaturated fats.
Use light coconut milk instead of regular to reduce the saturated fat content without compromising on flavor.
Opt for low-sodium chicken broth to control the dish's salt content.
Include more vegetables, such as carrots, celery, or bell peppers, to increase the fiber and nutrient content of the chowder.
Use sweet potatoes instead of regular potatoes for added vitamins and a lower glycemic index.
Serve the chowder with a side salad or a whole grain bread to create a more balanced meal.

Editor's Thoughts on This Thai-Inspired Chowder Recipe

The Thai coconut chicken corn chowder recipe is a delightful fusion of flavors. The combination of coconut milk, lemongrass, and spices creates a rich and aromatic base, while the addition of fresh corn, potatoes, and chicken adds heartiness to the dish. The use of fresh ingredients like ginger, jalapeños, and cilantro enhances the overall complexity of the flavors. The soup's texture is beautifully balanced, with the blended portion adding a creamy thickness. Overall, this recipe offers a harmonious blend of Thai and Western flavors, making it a comforting and satisfying dish.

Enhance Your Thai Coconut Chicken Corn Chowder Recipe with These Unique Side Dishes:

Garlic Bread: Savory garlic bread with a hint of herbs and melted butter

Grilled Asparagus: Tender asparagus spears grilled to perfection with a drizzle of balsamic glaze

Fruit Salad: A refreshing mix of seasonal fruits tossed in a light citrus dressing

Alternative Recipes Similar to Thai Coconut Chicken Corn Chowder

Spicy Beef and Vegetable Stir-Fry: This spicy beef and vegetable stir-fry is a quick and easy dish that's perfect for a weeknight dinner. The combination of tender beef, crisp vegetables, and a flavorful sauce will have everyone coming back for seconds.

Mango Chicken Salad with Citrus Dressing: This refreshing mango chicken salad with citrus dressing is a light and healthy meal that's perfect for a hot summer day. The sweet and tangy flavors of the mango and citrus dressing pair perfectly with the tender chicken and crisp greens.

Coconut Shrimp Curry: This coconut shrimp curry is a rich and flavorful dish that's perfect for a special occasion or just a cozy night in. The creamy coconut sauce pairs perfectly with the tender shrimp and aromatic spices for a dish that's sure to impress.

Suggested Appetizers and Desserts to Serve with This Thai-Inspired Chowder

Appetizers:

Savory Stuffed Mushrooms: Impress your guests with these savory stuffed mushrooms filled with a flavorful mixture of herbs, cheese, and breadcrumbs. They make the perfect bite-sized appetizer for any occasion.

Crispy Coconut Shrimp: Transport your taste buds to the tropics with these crispy coconut shrimp. The crunchy coating and sweet coconut flavor make these a crowd-pleasing appetizer that will have everyone coming back for more.

Desserts:

Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and decadent flavor will satisfy any sweet tooth.

Berry Parfait: Layered with fresh berries, creamy yogurt, and crunchy granola, this berry parfait is a light and refreshing dessert option. The combination of sweet and tart flavors creates a delightful treat for any occasion.

Why trust this Thai Coconut Chicken Corn Chowder Recipe:

This recipe offers a delightful fusion of flavors, combining the richness of coconut milk with the savory goodness of chicken and the sweetness of fresh corn. The aromatic blend of ginger, lemongrass paste, and garlic infuses the chowder with an irresistible Thai-inspired essence. With the expertise of a seasoned chef, this recipe promises a symphony of flavors that will tantalize your taste buds. Trust in the quality of the ingredients and the meticulous preparation to deliver a truly satisfying dining experience.

Share your thoughts on this delicious Thai Coconut Chicken Corn Chowder recipe in the Recipe Sharing forum section.

FAQ:

Can I use frozen corn instead of fresh corn?

Yes, you can use frozen corn instead of fresh corn. Just make sure to thaw it before adding it to the chowder.

Can I use boneless, skinless chicken breasts instead of chicken thighs?

Yes, boneless, skinless chicken breasts can be used instead of chicken thighs. Just be sure to adjust the cooking time as chicken breasts cook faster than thighs.

Can I make this chowder ahead of time?

Yes, you can make this chowder ahead of time. Simply store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop before serving.

Can I omit the chicken to make it vegetarian?

Absolutely, you can omit the chicken to make it vegetarian. You can also add extra vegetables or tofu for added protein and texture.

Can I freeze the chowder?

Yes, you can freeze the chowder. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.