Thai corn chowder is comfort food in a bowl! This creamy, hearty soup has a tingle of heat to warm you up from the inside out.
I held out about as long as I could, but it’s officially winter here. Maybe I’m jumping the gun a bit and it’s not really winter – but it might as well be. The weather is cold, the leaves are brown, my finger’s went numb on our bike ride yesterday and we’ve already had snow. As far as I’m concerned, that’s winter. So we’ll rejoice in the good things about winter – and our favorite part? The comfort food.
I never realized how much of a soup and stew addict I was until I started this blog. I have already wiped up 5 batches of soup this year and I haven’t even begun to show them on the blog yet. To be far, my soup cravings started back in August with that minestrone and I never looked back.
I can tell this season is going to be long rough one based on how many ‘comfort’ foods I am already prepared to indulge in. Maybe it’s because the sun sets so early now (did anyone else mess up because of the time change?) and I seem to get sleepy at noon, or maybe it’s just the cold weather settling into my bones. Whatever it is, soups on here at Pass the Sushi – now it’s just a matter of how many we can sneak in. 😉
Yep I cheated and that’s canned corn.
With no fresh corn at the market, that’s as good as it gets for this Thai corn chowder.
[print_this]
Thai Corn Chowder
from Food Network Magazine
Ingredients
- 4 ears corn
- 2 cups diced red-skinned potatoes (about 12 ounces)
- 3/4 cup chopped scallions
- 2 tbsgrated peeled fresh ginger
- 4 cloves garlic, smashed
- 8 black peppercorns
- 5 cups water
- 1 stalk lemongrass, cut into thirds (optional)
- 4 tbs unsalted butter
- Kosher salt
- 1 red jalapeno pepper, seeded and minced
- 1 13.5-oz 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
Preparation:
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.
[/print_this]
If you need more soup recipes, check out the Carolyn’s soup round up over at All Day I Dream About Food.
I love lemongrass so much, I feel like this corn chowder would beat “regular” corn chowder for me. 🙂 Definitely will keep this recipe on my to-try pile!
This sounds incredible! I am totally going to be making this, and the sooner the better!
There’s mint, basil, coconut and lemongrass! This recipe is a keeper! Looks absolutely fantastic K!
No, it’s cold! You’re not jumping the gun. Wonderful.
Oh gosh Kita… I know it’s only 8am here, but I seriously want this for breakfast!! Cheers to comfort food!!
This looks great. I am totally with you- the time change really messed me up and yes, as far as I am concerned it’s also winter. This looks like a great way to warm up at the end of the day. Thanks for sharing! 🙂
Mmm you have done well! It’s so chilly here this morning a bowl of this would keep me warm I just know it! I’ll pass on hot chocolate, give me Thai Corn Chowder in a big mug please. I love that you used lemongrass! 🙂
This looks very good. The first thing that caught my eye were the sliced radishes. I’ve never cooked with radishes before. I’ll bet they add a nice flavor.
Beautiful beautiful photos! It’s never too early for an awesome recipe 🙂 Thanks for sharing!
I want this for lunch today!
That looks amazing! I love soups during winter time when it is colder. I cannot believe the time change already happened and that it is so chilly. We just had a ton of snow! But you saw that already when you visited my blog 😉
I am bookmarking this one to try soon!
I do love me a creamy corn chowder… it’s never occurred to me to use coconut milk in lieu of cream, but that sounds like a big bowl of awesome, especially with all those other tasty Thai flavours. Sounds like a great way to warm up after a cold bike ride! 🙂
This bowl of soup is heaven on earth. Dang. Also, I literally have to slap my wrists every night before cooking because I would conjure up a big pot of stew daily if I could. It’s a perfect food.
Wow what a beautiful chowder! I love all the flavors too. Great recipe!
Wow – that looks absolutely stunning! I know that it sounds a lot like a generic post, but I am speechless. Absolutely delicious!
I got the Fables books! Thanks SO much and I can’t wait to start reading them! (is there a particular order you recommend?)
Oh yeas! You have to read them in order. They are numbered on the sides of the spine. Reading them out of order would just ruin the whole build up! Book one and book two just introduce the characters, book three is where the story starts to unfold.
This chowder is hearty and I bet it is really delicious! Perfect for winter weather!
Congrats on Top 9!! Very colorful and such a lot of stuff in it. It’s definitely a meal on its own.
Congrats on the Top 9 with this stunning, delicious soup!!!
Adding this to my soup rotation this winter. I just know I will love it!
This is beautiful. Mouthwatering and gorgeous. Congrats on top 9!
Oooh, I love corn chowder…and I love Thai food… but never thought to put the two together. This is going on the menu for next week. Thanks!