Thai Coconut Chicken Corn Chowder

This soup recipe is a tasty Thai spin on the classic chicken chowder! It's a creamy, lightly sweet, hearty soup that will keep you craving more. It makes the perfect dinner and a delicious lunch if you're lucky enough to have leftovers.

👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 40 min👤 Jaclyn📖 cookingclassy

View Original Recipe

Share this recipe

🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pot
blender

📝 Preparation Steps

Cut corn kernels from cobs and set aside (you should have about 3 1/2 cups), while reserving cobs.

Heat coconut oil in a large pot over medium-high heat. Add in onion and saute ⏱️ 5 minutes then add in garlic, ginger, lemongrass, jalapeños, cumin and coriander and saute ⏱️ 1 minute longer.

Pour in chicken broth, coconut milk, potatoes and season with salt and pepper to taste (you'll need a fair amount of salt).

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 2 1/2 cups of the soup into a blender and blend until smooth (for a thicker consistency you can blend a little more).

Return blended soup to pot along with tomatoes and cook ⏱️ 1 minute. Add in chicken, cilantro, green onions and lime juice and stir. Serve warm.

fresh lime juice, (then more to taste)1 Tbsp

Nutrition Facts

calories

370 kcal

fat Content

16 g

serving Size

1 serving

fiber Content

4 g

sugar Content

6 g

sodium Content

205 mg

protein Content

19 g

cholesterol Content

39 mg

carbohydrate Content

32 g

saturated Fat Content

13 g

Reviews & Ratings

Share your thoughts and feedback about this recipe

Write a Review

Community Feedback0 Reviews

Loading reviews...