Categorized:

  • Main Dish
  • Soups

Tagged:

  • chicken
  • chicken broth
  • cilantro
  • coconut milk
  • coriander
  • cumin
  • garlic
  • ginger
  • green onions
  • lemon grass
  • limes
  • onions
  • potatoes
  • tomatoes
Coconut Chicken Corn Chowder - 1

Thai Coconut Chicken Corn Chowder

Ingredients

  • 4 ears fresh yellow corn
  • 2 Tbsp refined coconut oil
  • 1 medium yellow onion, diced (1 1/2 cups)
  • 1 1/2 Tbsp minced garlic (4 cloves)
  • 2 Tbsp peeled and minced ginger
  • 1 1/2 Tbsp lemongrass paste (found by the fresh herbs in produce)
  • 1 - 2 jalapeños, seeded and minced
  • 3/4 tsp ground cumin
  • 3/4 tsp ground coriander
  • 2 (14 oz) cans lite coconut milk
  • 2 (14 oz) cans cans low-sodium chicken broth
  • 1 lb yellow potatoes, diced into cubes about 3/4-inch
  • Salt and freshly ground black pepper
  • 2 medium ripe Roma tomatoes, seeded and diced (1 cup)
  • 2 cups shredded cooked chicken (I used rotisserie chicken)
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup chopped green onions
  • 1 Tbsp fresh lime juice, then more to taste

Instructions

  • Cut corn kernels from cobs and set aside (you should have about 3 1/2 cups), while reserving cobs.
  • Heat coconut oil in a large pot over medium-high heat. Add in onion and saute 5 minutes then add in garlic, ginger, lemongrass, jalapeños, cumin and coriander and saute 1 minute longer.
  • Pour in chicken broth, coconut milk, potatoes and season with salt and pepper to taste (you’ll need a fair amount of salt).
  • Add in corn and cobs and bring mixture just to a light boil, then reduce heat to medium-low and cover and simmer until potatoes are tender about 20 minutes, stirring occasionally.
  • Remove cobs from soup, ladle out about 2 1/2 cups of the soup into a blender and blend until smooth (for a thicker consistency you can blend a little more).
  • Return blended soup to pot along with tomatoes and cook 1 minute. Add in chicken, cilantro, green onions and lime juice and stir. Serve warm.

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