Best 4 Asian Corn Chowder Recipes
Indulge in a delightful culinary journey with Asian corn chowder, a symphony of flavors that tantalizes your taste buds. This comforting soup draws inspiration from classic chowder recipes while incorporating the vibrant essence of Asian cuisine. As you embark on this culinary adventure, discover three distinct variations of Asian corn chowder:
1. **Thai Corn Chowder:** Experience the harmonious blend of Thai aromatics in this fragrant chowder. Lemongrass, ginger, and kaffir lime leaves dance together, creating a fragrant broth that envelops tender corn kernels, vegetables, and succulent shrimp. Coconut milk adds a touch of richness and creaminess, while Thai chili paste brings a subtle heat that awakens your senses.
2. **Japanese Corn Chowder:** Embrace the delicate flavors of Japan in this elegant chowder. A savory broth infused with dashi, the foundation of Japanese cuisine, forms the base for this exquisite soup. Corn, mushrooms, and carrots add texture and sweetness, while silken tofu lends a velvety smoothness. Miso paste adds a touch of umami, enhancing the overall depth of flavor.
3. **Chinese Corn Chowder:** Experience the bold and assertive flavors of China in this hearty chowder. A fiery broth infused with ginger, garlic, and chili oil ignites your taste buds. Corn, bok choy, and water chestnuts provide a delightful crunch, while tender chicken or tofu adds a protein boost. Soy sauce and rice vinegar add a harmonious balance of salty and sour flavors.
Each variation of Asian corn chowder promises a unique taste experience, taking you on a culinary journey across different Asian countries. Whether you prefer the aromatic allure of Thai cuisine, the refined elegance of Japanese flavors, or the bold and spicy essence of Chinese cooking, these recipes will delight your palate and leave you craving more.
EASY CHINESE CORN SOUP
This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!
Provided by SUCCESSION
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.
Nutrition Facts : Calories 120.8 calories, Carbohydrate 24.1 g, Cholesterol 48.2 mg, Fat 1.9 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 0.6 g, Sodium 409 mg, Sugar 4.3 g
ASIAN CORN CHOWDER
delicious, quick, low fat vegetarian take on Asian sweet corn and crab soup. Perfect work night dinner with vegetables. Fish sauce adds a great sublte umami flavor but you can substitute tamari, Braggs, or another savory salty flavoring. Optional garnish is finely diced sharp cheddar cheese.
Provided by Papagayita
Categories Chowders
Time 30m
Yield 6 cups soup, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Combine corn, water, bouillon, mushrooms, and garlic in large pot. Bring to a boil, stirring frequently.
- 2. Blend approximately two-thirds of soup to create creamy texture. Cook on medium for 10 minutes (or more) so soup is simmering/at a low boil.
- 3. Add sugar and fish sauce, stir, let cook several minutes and then taste. FIsh sauce will add a wonderful umami flavor and meld with the other flavors.
- 4. Measure out cornstarch, add a small amount of milk, stirring until makes a smooth paste. Pour rest of milk into paste, stir and add to soup. Add diced tofu. Add black pepper to taste. Bring soup to a boil for 1 minute and serve.
Nutrition Facts : Calories 236.9, Fat 3.2, SaturatedFat 0.8, Cholesterol 3, Sodium 751, Carbohydrate 49.3, Fiber 3.9, Sugar 17.5, Protein 8.9
ASIAN-STYLE CORN CHOWDER
Make and share this Asian-style Corn Chowder recipe from Food.com.
Provided by Sackville
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put the lemongrass, chicken, stock cube and a litre of cold water in a large saucepan.
- Bring to a boil, lower the heat and simmer for 15 minutes until the chicken is cooked.
- Skim away any froth on the surface.
- Meanwhile, peel and finely chop the onion, chilli and garlic.
- Heat the oil in a frying pan and sauté the onion, chilli and garlic until they are softened.
- Discard the lemongrass.
- Chop the chicken into small pieces and season the meat with salt and pepper.
- Set aside.
- Drain the sweetcorn, then add the contents of the frying pan along with the corn to the stock.
- Heat through with the coconut cream.
- Use a hand blender to blitz the soup until it is almost smooth.
- Return to a clean pan, stir in the chicken and reheat.
- Just before serving, stir in the coriander with a lime wedge on the side.
Nutrition Facts : Calories 358.4, Fat 21.4, SaturatedFat 11.4, Cholesterol 57.4, Sodium 567.8, Carbohydrate 28.1, Fiber 4.2, Sugar 9.3, Protein 18.4
BASIC CORN CHOWDER
This is chowder at its simplest: corn, onion, potatoes and milk, with a couple of chopped tomatoes and a handful of parsley to add flavor and color. Starting with bacon and finishing with cream makes a richer version of the dish. But you could easily expand its borders by adding curry powder and ginger, sour cream and cilantro. Or when the potato is replaced by rice and the cream with coconut milk, Southeast Asian seasonings can be added to make a chowder that has little in common with the original, save for its intense corn flavor.
Provided by Mark Bittman
Categories quick, weekday, soups and stews
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.
- Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
- After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley, and serve.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 4 grams, Carbohydrate 62 grams, Fat 5 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 827 milligrams, Sugar 11 grams, TransFat 0 grams
Tips:
- Use Fresh Corn: Fresh corn adds a delightful sweetness and texture to the chowder. If using frozen corn, thaw it completely before adding it to the soup.
- Sauté the Vegetables: Sautéing the vegetables in butter or oil enhances their flavor and adds depth to the chowder.
- Use a Good Quality Vegetable Broth: The vegetable broth forms the base of the chowder, so use a good quality broth with a rich flavor.
- Season to Taste: Always taste the chowder and adjust the seasonings accordingly. Add more salt, pepper, or herbs as needed.
- Garnish Generously: Before serving, garnish the chowder with fresh herbs, crumbled bacon, or a drizzle of heavy cream. This adds an extra layer of flavor and visual appeal.
Conclusion:
Asian corn chowder is a delicious and versatile soup that combines the flavors of Asia with the classic comfort of corn chowder. With its blend of sweet corn, savory vegetables, and aromatic spices, this chowder is sure to warm you up on a cold day. It's also a great way to use up leftover corn on the cob. Whether you're looking for a quick and easy weeknight meal or a hearty soup to serve at your next gathering, this Asian corn chowder is sure to be a hit. So, gather your ingredients, put on your apron, and get cooking!
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