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
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L Vang
[email protected]This recipe is a great way to use up leftover corn. I had some roasted corn from a BBQ, and it worked perfectly in this chowder. The soup was creamy and flavorful, and the corn added a nice sweetness. I'll definitely be making this again.
Khalid Hashmi
[email protected]I'm a huge fan of Thai cuisine, and this chowder is no exception. It's flavorful, comforting, and has just the right amount of heat. I love the addition of fresh cilantro and lime juice, which really brighten up the dish.
Bouchra Merrouch
[email protected]This Thai Corn Chowder is the perfect blend of sweet, savory, and spicy. The coconut milk adds a velvety richness, while the lemongrass and chili paste give it a delightful kick. I can't wait to make it again!
jakayvion hammond
[email protected]I've made this recipe multiple times now, and it never disappoints! It's become a family favorite, and my friends always rave about it when I serve it at gatherings. The creamy broth and tender vegetables are always a hit.
m. FATAH
[email protected]5 stars! This Thai Corn Chowder is a must-try for any soup lover. It's creamy, flavorful, and packed with tender corn and veggies. I especially love the subtle hint of lemongrass that adds a unique twist.
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[email protected]This recipe is a game-changer! I've always been a fan of corn chowder, but this Thai-inspired version takes it to a whole new level. The combination of creamy coconut milk and fragrant lemongrass is simply irresistible.
Khumbulani Nhlenyama
[email protected]I was pleasantly surprised by how easy this recipe was to follow. Even as a beginner cook, I was able to whip up a delicious and authentic Thai Corn Chowder. The instructions were clear and concise, and the ingredient list was easy to find.
Muhammad Ali yousafzai
[email protected]This chowder is so creamy and comforting, it's like a warm hug on a cold day. The flavors are complex and satisfying, with just the right amount of heat. Highly recommend!
ALi HSSan
[email protected]Just finished making this Thai Corn Chowder, and let me tell you, it's a keeper! The broth is rich and flavorful, with the perfect balance of sweetness and spice. I added a bit of extra chili paste for a bit of a kick, and it turned out perfect.
Linah Mehlape
[email protected]Wow! This Thai Corn Chowder is an absolute delight to the taste buds! I followed the recipe precisely, and the result was nothing short of spectacular. The flavors meshed beautifully, with the creamy coconut milk and aromatic lemongrass creating a sy