Kitchen notes · a little help before you start
Thai Coconut Chicken Corn Chowder
Sweet corn and coconut milk make a generous chowder with a bright ginger and lemongrass aroma. Tender chicken gives each spoonful substance, while lime keeps the finish lively. A warm bowl with some fresh herbs on top is especially inviting at dinner.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Original yield
- Serves 6
- Ingredients
- 19 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Thai · Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Soups · Soups & stews
A few quick notes
1. Save the corn cobs
Cut the kernels off and reserve the cobs so both can simmer in the chowder base.
2. Tender potatoes before blending
Simmer covered, stirring occasionally, until the potato pieces are tender before removing the cobs.
3. Blend only part
Blend the measured portion of soup until smooth, then return it to keep some chunky texture in the pot.
Get to know the ingredients
Chicken
Use cooked shredded chicken, with rotisserie chicken an example, for the late addition to the chowder.
Potatoes
Dice the yellow potatoes into the specified cubes so they can simmer with the corn and coconut broth.
Tomatoes
Seed and dice the Roma tomatoes before adding them after the blended soup returns to the pot.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Thai Coconut Chicken Corn Chowder
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Chicken, herbs and lime
Stir in the chicken, cilantro, green onions and lime after the tomatoes' brief cook, then serve warm.
A little more help as you go
A thicker chowder
Blend a little more of the soup if you prefer a thicker consistency before returning it.
Aromatics after onion
Saute the onion first, then add garlic, ginger, lemongrass, jalapeno and spices for their shorter cook.
A few questions you might have
Are the corn cobs served?
Remove the cobs before blending a portion of the soup and before adding the final ingredients.
When does coconut milk go in?
Add it with chicken broth and potatoes after sauteing the onion, aromatics and ground spices.
Can I add more lime?
Yes, extra lime juice can be added according to taste at the chowder's final seasoning stage.
Does the chicken simmer from raw?
The chicken is already cooked and shredded before joining the chowder with the herbs near serving.
Should I mince the jalapenos?
Seed and mince them before their short saute with garlic, ginger and the other aromatics.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
