Thai Corn Chowder is one of those recipes you have to try. Packed full of yummy flavor you'll wonder why you didn't make it sooner!
Course Main Course
Cuisine American
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Servings 4
Calories 957kcal
Author Stacey aka the Soccer Mom
Ingredients
2canswhole kernel corn
2canscoconut milk
1canchicken broth
1candiced tomatoes & green chiliesmild
4stalkslemongrasscan be fresh or canned
1lbchicken breastcubed
8-10small red potatoeshalved
1oniondiced
3clovesgarlicminced
1tspgrated gingermay substitute powder
1bunch cilantrochopped
2limesjuiced
chopped green onions and/or basil for garnish
Instructions
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!