Thai Corn Chowder Recipes

CORN CHOWDER

Steps:

• Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
• Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

THAI CORN CHOWDER

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.

THAI CORN CHOWDER

Steps:

• 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.
• Per serving: Calories 407; Fat 32 g (Saturated 25 g); Cholesterol 30 mg

THAI STYLE CORN CHOWDER IN INSTANT POT

Steps:

• 1. Set the instant pot to saute. Add the oil followed by the onion, red bell pepper and garlic. Saute until onion is translucent. Add the sesame oil, paprika, and red pepper flakes. Cook 1 minute. Add the vegetable broth and corn. Secure the lid.
• 2. Select manual and choose 4 minutes. Then select cancel and quick release. Open lid and add the coconut milk, heavy cream, soy sauce and lime juice.
• 3. Reheat if needed. Serve with fresh Thai Basil