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Thai Coconut Chicken Corn Chowder

Thai Coconut Chicken Corn Chowder
  • Category

    Main Course

  • Cusine



4 ears fresh yellow corn

2 Tbsp refined coconut oil

1 medium yellow onion

1 1/2 Tbsp minced garlic

2 Tbsp peeled and minced ginger

1 1/2 Tbsp lemongrass paste

1 - 2 jalapeños

3/4 tsp ground cumin

3/4 tsp ground coriander

2 cans lite coconut milk

2 cans cans low-sodium chicken broth

1 lb yellow potatoes

Salt and freshly ground black pepper

2 medium ripe Roma tomatoes

2 cups shredded cooked chicken

1/3 cup chopped fresh cilantro

1/3 cup chopped green onions

1 Tbsp fresh lime juice


Cut corn kernels from cobs and set aside , while reserving cobs. Heat coconut oil in a large pot over medium-high heat. Add in onion and saute 5 minutes then add in garlic, ginger, lemongrass, jalapeños, cumin and coriander and saute 1 minute longer. Pour in chicken broth, coconut milk, potatoes and season with salt and pepper to taste . Add in corn and cobs and bring mixture just to a light boil, then reduce heat to medium-low and cover and simmer until potatoes are tender about 20 minutes, stirring occasionally. Remove cobs from soup, ladle out about 2 1/2 cups of the soup into a blender and blend until smooth . Return blended soup to pot along with tomatoes and cook 1 minute. Add in chicken, cilantro, green onions and lime juice and stir. Serve warm.