Thai Corn Chowder Recipes

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THAI CORN CHOWDER



Thai Corn Chowder image

Provided by Lauren

Categories     Soups and Stews

Number Of Ingredients 10

3 ears corn on the cob
6 cup water
1 medium potato (peeled and diced)
1 can (15oz light coconut milk)
1 tablespoon Thai red curry paste
1/4 cup loosely packed cilantro
1/2 pound medium shrimp
1 tablespoon fish sauce
1 lime (juiced)
Optional: thinly sliced jalapeno (for garnish)

Steps:

  • Cut the corn kernels away from the cob. Add the cobs, 6 cups of water, and the diced potato to a soup pot. Bring to a boil, then reduce heat and simmer 20 minutes. Discard the cobs.
  • Stir in coconut milk, red curry paste, and half of the reserved corn. Simmer for 5 minutes. Transfer to a blender or food processor and process into a smooth puree.
  • Return the puree to the pot. Add the remaining corn, cilantro, and shrimp. Simmer until shrimp are cooked through, about 5 minutes. Stir in fish sauce and lime juice. Garnish with jalapeno slices, if desired.

Nutrition Facts : ServingSize 1 g, Calories 217 kcal, Carbohydrate 26 g, Protein 17 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 120 mg, Sodium 1152 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 1 g

THAI CORN CHOWDER



Thai Corn Chowder image

Make and share this Thai Corn Chowder recipe from Food.com.

Provided by smellyvegetarian

Categories     Thai

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

2 cups corn (fresh or frozen)
2 cups red potatoes, diced
1/2 cup onion, finely diced
2 tablespoons gingerroot, grated
1 garlic clove, chopped
2 cups vegetable broth
1/2 teaspoon sea salt
1/8 teaspoon crushed red pepper flakes (to taste)
1 tablespoon lemon zest
1 (15 ounce) can light coconut milk
10 basil leaves, chopped
10 mint leaves, chopped
1/4 cup cilantro, divided
salt and pepper
2 limes, halved

Steps:

  • In a heavy medium saucepan, bring the corn, potatoes, onion, ginger, garlic, broth salt, red pepper flakes, and lemon zest to a boil over high heat, adding water to cover.
  • Reduce the heat to low and simmer, covered, 25-30 minutes or until the potatoes are tender. With a potato masher, mash enough of the mixture to create a thicker soup (if you wish).
  • Add the coconut milk, basil, mint, and half of the cilantro and heat through.
  • Add salt and pepper to taste, and serve garnished with remaining cilantro and lime halves.

Nutrition Facts : Calories 148.1, Fat 1.4, SaturatedFat 0.2, Sodium 307.8, Carbohydrate 34.2, Fiber 4.7, Sugar 5.9, Protein 4.8

THAI CHICKEN AND CORN CHOWDER



Thai Chicken and Corn Chowder image

Make and share this Thai Chicken and Corn Chowder recipe from Food.com.

Provided by Pinay0618

Categories     Chowders

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 potatoes, peeled and cubed
2 ears fresh corn, kernels removed
1 tablespoon oil
2 tablespoons green curry paste
2 boneless chicken breasts, cut into thin strips
1 (14 ounce) can coconut milk
1/2 cup chicken stock
1 large lime
2 kaffir lime leaves
2 teaspoons fish sauce

Steps:

  • Steam potatoes and corn about 3 minutes or until potato is just tender.
  • Heat the oil in a large saucepan over medium high heat. Add the curry paste and cook, stirring, for 30 seconds or until fragrant.
  • Stir in the chicken, coconut milk, chicken stock, zest and juice from the lime, and the lime leaves.
  • Simmer fo 2 to 3 minutes or until the chicken is cooked through. Add the potato and corn and cook an additional 3 minutes.
  • Season with fish sauce to taste.
  • If desired, top individual servings with fresh basil, coriander and sliced green chile.

Nutrition Facts : Calories 491.2, Fat 29.5, SaturatedFat 18.9, Cholesterol 47.3, Sodium 385.2, Carbohydrate 38.8, Fiber 6.3, Sugar 9.5, Protein 22.5

THAI FRESH CRAB CHOWDER



Thai Fresh Crab Chowder image

This Thai-inspired crab chowder has some zippy ingredients, balanced to frame the crab without overpowering it. Shelling fresh crab is the most time-intensive and tedious part of the preparation. Taste as you cook; you don't want the ingredients to overpower the delicate taste of the crab.

Provided by mombi

Categories     Soups, Stews and Chili Recipes     Chowders

Time 1h

Yield 6

Number Of Ingredients 16

6 cups water, or as needed
2 medium red potatoes, thickly sliced
2 large carrots, thickly sliced
4 teaspoons clam base
3 sprigs fresh dill
3 tablespoons butter
2 medium shallots, thinly sliced
1 jalapeno, thinly sliced
2 large cloves garlic, minced
¼ cup white wine
1 (14 ounce) can light coconut milk
1 pound cooked crabmeat
1 stalk lemongrass, cut into 4 pieces
2 lemons, juiced
1 tablespoon grated ginger root
ground black pepper to taste

Steps:

  • Combine water, potatoes, carrots, clam base, and dill in a large soup pot. Bring to a boil, then reduce to a simmer.
  • Meanwhile, heat butter in a skillet over medium heat. Add shallots, jalapeno pepper, and garlic. Cook until shallots are translucent, about 5 minutes. Add wine and transfer mixture to the soup pot.
  • Add coconut milk, crabmeat, lemongrass, lemon juice, and ginger to the soup pot. Add water to desired consistency. Simmer soup about 20 minutes more and season with black pepper.

Nutrition Facts : Calories 269.2 calories, Carbohydrate 24.1 g, Cholesterol 46.7 mg, Fat 12.9 g, Fiber 3.9 g, Protein 15.2 g, SaturatedFat 7.3 g, Sodium 1241.6 mg, Sugar 2.6 g

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Top Asked Questions

How do you make spicy red curry corn chowder?
Sweet summer corn, rich coconut milk and flavorful Thai spices go into this spicy red curry corn chowder. Place olive oil in large saucepan or Dutch oven over medium heat. When hot, add onion and sauté until softened, about 5 minutes. Add broth, coconut milk, corn and curry paste.
How to cook fresh corn on the cob for Soup?
Instructions Place olive oil in large saucepan or Dutch oven over medium heat. When hot, add onion and sauté until softened, about 5 minutes. Add broth, coconut milk, corn and curry paste. Bring to a simmer and allow to cook, stirring occasionally, until corn kernels are tender, about 15 minutes for fresh corn, a bit less for frozen.
Is corn chowder good in the summer?
This corn chowder, while still sweet, delicious and comforting, is perfect for summer. It gets just a bit of richness from coconut milk, which is beautifully complimented by fresh garden herbs and the flavor of some flaming hot Thai red curry paste.
How to cook shrimp and corn soup?
Add the corn puree, stock, coconut milk, and fish sauce. Bring to a boil. Add the shrimp, lime juice, and the remaining corn. Cook until the shrimp are cooked through, 3 to 4 minutes. Divide the soup among bowls. Top with herbs. Serve with the lime wedges and oyster crackers.

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