Best 2 Thai Corn Chowder Recipes
Indulge in the tantalizing flavors of Thailand with our curated collection of authentic Thai corn chowder recipes. These hearty and flavorful soups are a symphony of textures and tastes, featuring sweet corn, creamy coconut milk, zesty lemongrass, and a symphony of aromatic spices. From the classic Tom Kha Gai Corn Chowder, brimming with tender chicken, mushrooms, and a hint of galangal, to the unique Southern Thai-style Corn Chowder, which boasts a spicy kick and an abundance of fresh herbs, our recipes offer a diverse culinary journey through Thailand's vibrant culinary landscape. Whether you seek a comforting meal on a chilly evening or a taste of Thailand's rich culture, our Thai corn chowder recipes will transport your taste buds to the vibrant streets of Bangkok and beyond.
Check out the recipes below so you can choose the best recipe for yourself!
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
THAI STYLE CORN CHOWDER IN INSTANT POT
With an instant pot this soup takes about 10 minutes to throw together. Great this time of year when all the fresh corn is available. This Thai variation gives it a little kick and wonderful Thai flavor.
Provided by barbara lentz
Categories Chowders
Time 15m
Number Of Ingredients 13
Steps:
- 1. Set the instant pot to saute. Add the oil followed by the onion, red bell pepper and garlic. Saute until onion is translucent. Add the sesame oil, paprika, and red pepper flakes. Cook 1 minute. Add the vegetable broth and corn. Secure the lid.
- 2. Select manual and choose 4 minutes. Then select cancel and quick release. Open lid and add the coconut milk, heavy cream, soy sauce and lime juice.
- 3. Reheat if needed. Serve with fresh Thai Basil
Tips:
- For extra flavor, use fresh corn kernels instead of canned or frozen corn.
- If you don't have coconut milk, you can substitute it with heavy cream or whole milk.
- To make the soup thicker, add more corn starch or flour.
- Serve the soup with rice, noodles, or bread.
- Garnish the soup with fresh cilantro, green onions, or lime wedges.
Conclusion:
This Thai corn chowder is a delicious and easy-to-make soup that is perfect for a quick and hearty meal. The combination of corn, coconut milk, and curry paste creates a creamy and flavorful soup that is sure to please everyone. Whether you are looking for a soup to serve at a party or a quick and easy meal for a weeknight dinner, this Thai corn chowder is a great option.
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