You know those days — the fridge is looking bare, but you still want a home-cooked meal (preferably healthy and easy!) This Thai Corn Chowder is just the thing to keep your healthy eating on track and save you money over eating take-out, all while using ingredients from your “cantry.”
Thai Corn Chowder Recipe
You will LOVE this flavorful twist on corn chowder! It’s healthy, inexpensive, and super easy to make (a one-pot meal!) The best part about this Thai Corn Chowder recipe is that as long as you have the basics (corn & coconut milk), you can be flexible with the rest of the ingredients. That means you can make it with what you have on hand, and it’s not a big deal if you’re missing one of the minor ingredients.
Mild Thai Chicken & Corn Soup Ingredients:
- 2 cans whole kernel corn
- 2 cans coconut milk
- 1 can chicken broth
- 1 can diced tomatoes & green chilies (mild)
- 4 stalks lemongrass (can be fresh or canned)
- 1 lb chicken breast, cubed
- 8-10 small red potatoes, halved
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp grated ginger (may substitute powder)
- 1 bunch cilantro, chopped
- 2 limes (juiced)
- chopped green onions and/or basil for garnish
Feel free to substitute chicken for the protein of your choice, or whatever you have in your fridge or freezer! Shrimp would also be perfect in this soup. Chicken broth can be swapped for vegetable broth. I love fresh herbs, but you can use them in the powdered or paste form if that’s what you’ve got.
Assuming you have the ingredients listed above, here is the super-easy how-to for this awesome Thai Corn Chowder:
STEP ONE: Add cubed chicken breast to a large Dutch oven or soup pot on medium-low heat with grated ginger, diced onion, and a tablespoon of cooking oil. Stir for 1-2 minutes until the outside of chicken begins to lightly brown. Add garlic.
STEP TWO: Add coconut milk, chicken broth, potatoes, and lemongrass stalks (crush them lightly with a mallet to release the flavor; you’ll remove them when soup is finished).
STEP THREE: Add remaining ingredients, cover, and continue cooking for 30-40 minutes.
Garnish with sliced green onion and/or basil and enjoy!
February is National Canned Food Month, so this is the perfect time to make sure that your “cantry” is stocked! We popped over to Randalls because they had awesome prices on their canned selections and picked up everything we needed for this recipe, and then some! Coconut oil, corn, and chicken broth are staples that we try to keep in house at all times because they are versatile and healthy.
- 2 cans whole kernel corn
- 2 cans coconut milk
- 1 can chicken broth
- 1 can diced tomatoes & green chilies mild
- 4 stalks lemongrass can be fresh or canned
- 1 lb chicken breast cubed
- 8-10 small red potatoes halved
- 1 onion diced
- 3 cloves garlic minced
- 1 tsp grated ginger may substitute powder
- 1 bunch cilantro chopped
- 2 limes juiced
- chopped green onions and/or basil for garnish
- Add cubed chicken breast to a large Dutch oven or soup pot on medium-low heat with grated ginger, diced onion, and a tablespoon of cooking oil. Stir for 1-2 minutes until the outside of chicken begins to lightly brown. Add garlic.
- Add coconut milk, chicken broth, potatoes, and lemongrass stalks (crush them lightly with a mallet to release the flavor; you'll remove them when soup is finished).
- Add remaining ingredients, cover, and continue cooking for 30-40 minutes.
- Garnish with sliced green onion and/or basil and enjoy!
For more recipe inspirations, visit the Cans Get You Cooking website. There are tons of awesome ideas from breakfast to dessert!
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This is a sponsored conversation written by me on behalf of Randalls. The opinions and text are all mine.
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