Best 2 Thai Corn Chowder Recipes

Take a culinary journey to the heart of Thailand with our exploration of the tantalizing "Thai Corn Chowder" recipe. This dish captures the essence of Thai flavors by harmonizing creamy corn chowder with an infusion of aromatic Thai spices. Prepare to delight your taste buds with a perfect balance of sweet corn, coconut milk, and the subtle heat of chili peppers. This culinary masterpiece is not only rich in flavors but also packed with wholesome ingredients, promising a satisfying and nutritious meal. Get ready to embark on a culinary adventure as we unveil the secrets to crafting the most delicious Thai Corn Chowder, leaving you craving for more with every spoonful.

Check out the recipes below so you can choose the best recipe for yourself!

THAI CORN CHOWDER

Thai Corn Chowder image

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 ears corn
2 cups diced red-skinned potatoes (about 12 ounces)
3/4 cup chopped scallions
2 tablespoons grated peeled fresh ginger
4 cloves garlic, smashed
8 black peppercorns
1 stalk lemongrass, cut into thirds (optional)
4 tablespoons unsalted butter
Kosher salt
1 red jalapeno pepper, seeded and minced
1 13 .5-ounce can coconut milk
8 fresh basil leaves
8 fresh mint leaves
4 radishes, thinly sliced
1/4 cup roughly chopped fresh cilantro
Juice of 1/2 lime, plus lime wedges for garnish
1 tomato, seeded and diced

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

Thai Style Corn Chowder in Instant Pot image

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

Ingredients

6 ears corn kernel removed
1 Tbsp olive oil
1 medium onion diced
1 red bell pepper diced
6 clove garlic minced
1 Tbsp sesame oil
1/2 tsp each smoked paprika and red pepper flakes
2 c vegetable stock
1 can(s) coconut cream
1/2 c heavy cream
1 Tbsp soy sauce
juice of 1 lime
fresh thai basil chiffonade for garnish

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:

Prep Ahead: Cut and blanch the corn, chop the vegetables, and make the corn stock up to 3 days in advance. Store them in airtight containers in the refrigerator.
Use Fresh Corn: Fresh corn cobs give the chowder the best flavor. If using frozen corn, thaw it completely before using.
Roast the Corn: Roasting the corn adds a smoky, caramelized flavor to the chowder. It also helps to bring out the sweetness of the corn.
Make a Rich Corn Stock: Use the corn cobs, husks, and silks to make a flavorful corn stock. This adds depth and complexity to the chowder.
Use a Variety of Vegetables: The vegetables used in this chowder are just a suggestion. Feel free to add or omit vegetables based on your preference.
Season to Taste: Taste the chowder as you go and adjust the seasonings accordingly. You may need to add more salt, pepper, or herbs.
Serve with Toppings: Serve the chowder with a variety of toppings such as crumbled bacon, chopped fresh herbs, grated Parmesan cheese, or a dollop of sour cream.

Conclusion:

This Thai corn chowder is a delicious and easy-to-make soup that is perfect for a cold day. The combination of roasted corn, vegetables, and coconut milk creates a creamy, flavorful soup that is sure to please everyone at the table. With a few simple tips, you can make this soup even better. So next time you're looking for a comforting and flavorful soup, give this Thai corn chowder a try.