This Thai-inspired Coconut Corn Chowder is bright, comforting, and full of layered flavors. I first tasted a similar dish called “Coco Corn Chowder” at Monkeypod Kitchen in Wailea, Maui. That first spoonful was unforgettable — familiar corn chowder elements combined with Thai notes created a deep, surprising flavor that begged to be recreated at home.
Sweet, Savory, Spicy
The balance of sweet corn, savory coconut broth, warm cumin and a touch of heat makes this soup truly sing. At the restaurant it was served as an appetizer, but it also works beautifully as a satisfying entrée paired with crusty bread or a simple salad.
If you like, serve it alongside Parmesan Bacon Apricot Buttermilk Biscuits or a slice of easy artisan bread for a complete, cozy meal.
Adapt to Your Diet
The base of this chowder is coconut milk and broth. For a vegetarian or vegan version, swap vegetable broth for chicken broth. You can also add protein — shredded chicken or cubed tofu both pair well — if you want a heartier bowl.
How to Thicken the Soup
To thicken the chowder, puree 1–2 cups of soup in a blender until smooth and stir it back into the pot. The soup’s character comes from aromatics like lemongrass, ginger and garlic, plus cumin, tomato, onion, cilantro and lime for brightness.
Tip: To enjoy lemongrass flavor without biting into woody stalks, try lemongrass paste. It’s usually sold near fresh herbs at supermarkets or at Asian markets.
This Thai-inspired Coconut Corn Chowder is a favorite at our table. If you enjoy Thai coconut flavors with a hint of lemongrass and lime, this recipe will likely become one of your go-to soups.
Enjoy!
Dianna
You Might Also Enjoy These Other International Recipes
- Mediterranean Salad
- Tortilla Soup
- Thai Turkey Lettuce Wraps
- Skinny Chicken Enchilada Soup
- Apple Galette
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Coconut Corn Chowder
Ingredients
- 2 ears fresh corn, sliced from cob (or 4 cups frozen corn)
- 1 Tablespoon oil
- ½ medium onion, diced
- ¼ cup celery, diced
- 2 cloves garlic, minced
- 1 Tablespoon fresh ginger, minced
- 1 Tablespoon lemongrass paste (or 1 stalk fresh lemongrass, sliced)
- ½ teaspoon ground cumin
- 3–4 Yukon Gold potatoes, skins on, large dice
- 1 cup fresh kale, torn into bite-size pieces
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- 2 cups coconut milk (lite or full-fat)
- 2 cups chicken broth (or vegetable broth for vegan)
- 1 Roma tomato, diced
- ¼ cup cilantro, chopped
- ¼ cup chopped green onions (green part only)
- 1 lime
Instructions
- Cut corn kernels from the cobs and set aside (about 1–2 cups).
- Heat oil in a large pot over medium-high heat. Add onion and sauté about 5 minutes. Add celery, garlic, ginger, lemongrass, cumin, salt and red pepper flakes and sauté 1 minute more.
- Pour in the coconut milk and chicken (or vegetable) broth. Add potatoes, corn and kale. Stir, bring to a boil, then reduce heat to low. Cover and simmer until potatoes are tender, about 20 minutes, stirring occasionally.
- For a thicker soup, remove 1–2 cups of the chowder and blend until smooth, then return it to the pot. Stir in the diced tomato and cook 1 minute. Add cilantro, green onion and lime juice, then stir to combine.
- Adjust seasoning with salt and pepper to taste. Serve warm.
Notes
This soup makes great leftovers — consider doubling the recipe to enjoy several days in a row.
Nutrition
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Calories: 368kcal
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Carbohydrates: 56g
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Protein: 9g
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Fat: 16g
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originally published May 15, 2019