THAI CORN CHOWDER
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cut off the corn kernels; set aside. Combine the cobs, 1 cup potatoes, 1/2 cup scallions, 1 tablespoon ginger, the garlic, peppercorns and 5 cups water in a pot. Smash the lemongrass, if using, and add to the pot. Bring to a boil, then simmer for 25 to 30 minutes.
- About 10 minutes before the broth is finished, melt the butter over medium-high heat in a separate pot. Add the remaining 1 cup potatoes, season with salt and cook until slightly soft, 5 minutes. Add the remaining 1 tablespoon ginger and the jalapeno; cook 1 minute. Add the corn kernels; cook until the vegetables are just tender, 3 to 4 minutes.
- Strain the broth, pressing out as much liquid as possible; discard the solids. Add 2 cups of the strained broth to the potatoes and corn; bring to a boil, cover and simmer for 10 minutes. Add the coconut milk, basil and mint; season with salt. Stir until simmering. Remove from the heat and add the radishes, cilantro and lime juice. Top with diced tomato and the remaining 1/4 cup scallions and serve with lime wedges.
- Per serving: Calories 407; Fat 32 g (Saturated 25 g); Cholesterol 30 mg
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#
You'll also love
Azhar Abbas
[email protected]I'm not sure about this soup. The flavor is a bit too sweet for my taste.
Savannah Mendelsohn (Iscreamatweasels)
[email protected]This soup is a bit spicy, but you can adjust the amount of chili paste to your liking.
Rifat Hossin
[email protected]I added some chopped cilantro to this soup and it really brightened up the flavor.
Mariya Eva
[email protected]This soup is a great make-ahead meal. I made it on the weekend and then reheated it for dinner during the week.
Jayden Mahon
[email protected]I'm glad I found this recipe. It's a great way to use up leftover corn.
sapana Karala
[email protected]This soup is a great way to get your daily dose of vegetables.
Sadbeez Othman
[email protected]I'm not a big fan of corn, but I really enjoyed this soup. The coconut milk and lemongrass add a lot of flavor.
agaba rymond
[email protected]This soup is so flavorful and creamy. I will definitely be making it again.
D Ä. KŒπ ü ü·¥á ÄYT
[email protected]I made this soup for my family and they all loved it. It's a great recipe for a weeknight meal.
Neba Yohannes1
[email protected]This soup is a must-try for any Thai food lover.
Nonyameko Pikoli
[email protected]I can't wait to try this soup! It looks so delicious.
Elizabeth Mwila
[email protected]This soup is the perfect comfort food for a cold day.
Amorette Morales
[email protected]I love the vibrant yellow color of this soup. It's so cheerful and inviting.
LONLY MEERO
[email protected]I added some chopped chicken to this soup and it made it a complete meal. It's a great way to get your protein and veggies in one bowl.
Aman Sharma
[email protected]This soup is a great way to use up leftover corn. I always have a few ears of corn left over after summer cookouts, and this is a great way to use them up.
Akhas chuwdhuri
[email protected]I'm not a big fan of coconut milk, but I was pleasantly surprised by how well it worked in this soup. It added a subtle sweetness and creaminess that really complemented the other flavors.
Sohial Sarwan
[email protected]This soup is so easy to make and it's packed with flavor. I love that I can use fresh or frozen corn, depending on what I have on hand.
Adriana Fontes
[email protected]I made this soup for a potluck and it was a huge hit! Everyone loved the unique flavor and creamy texture. I will definitely be making this again.
Gilbert Rono
[email protected]This Thai Corn Chowder is a delicious and unique twist on a classic comfort food. The combination of sweet corn, coconut milk, and lemongrass creates a flavorful and creamy soup that is sure to please everyone at your table.