Thai Corn Chowder
Dive into the bold, comforting flavors of Thai Corn Chowder, a vibrant soup that blends the sweetness of fresh corn with the creamy richness of coconut milk and the fiery kick of red curry paste. Perfectly balanced with zesty lime juice, fragrant ginger, and a medley of colorful vegetables, this recipe puts an exotic twist on traditional chowder. Whether you opt for the vegetarian version or complement the dish with fish sauce for added umami, this quick and easy recipe (ready in just 45 minutes) delivers layers of flavor in every bowl. Garnished with fresh cilantro and scallions, it's an irresistible choice for cozy dinners or gatherings, best served warm with crusty bread or jasmine rice.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups fresh corn (about 4 ears, kernels removed)
- 1 can (13.5 oz) coconut milk
- 3 cups vegetable broth
- 2 tablespoons red curry paste
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon ginger, freshly grated
- 1 tablespoon fish sauce (optional, for non-vegetarian version)
- 2 tablespoons lime juice
- 1 teaspoon sugar
- 1 red bell pepper, diced
- 1 carrot, peeled and diced
- 0.25 cup cilantro, chopped (optional, for garnish)
- 2 scallions, thinly sliced (optional, for garnish)
- 2 tablespoons oil (vegetable or coconut)
- to taste salt
- to taste black pepper
Instructions
Heat the oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
Add the red curry paste and cook for another minute, stirring constantly to release the aromas.
Add the fresh corn kernels, diced red bell pepper, and carrot. Stir to coat the vegetables in the curry paste.
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes, allowing the vegetables to soften.
Use an immersion blender to purée a portion of the soup directly in the pot, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, then return it to the pot.
Stir in the coconut milk, lime juice, sugar, and fish sauce (if using). Simmer for 5 minutes to meld the flavors.
Taste the chowder and adjust seasoning with salt and black pepper as needed.
Ladle the chowder into bowls and garnish with chopped cilantro and scallions, if desired.
Serve warm with crusty bread or a side of jasmine rice.
Nutrition Facts
Calories |
1457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6227 mg | 271% | |
| Total Carbohydrate | 255.2 g | 93% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 85.2 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 4380 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
