Thai Corn Chowder
Serves: 4
Luisa Champlin
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
3 cup
Scallions (chopped)2 tbsps
Ginger (grated peeled fresh)4 cloves
Garlic (smashed)4 tbsps
Unsalted ButterDirections:
1
Cut off the corn kernels; set aside
2
Combine the cobs, 1 cup potatoes, 1/2 cup scallions, 1 tablespoon ginger, the garlic, peppercorns and 5 cups water in a pot
3
Smash the lemongrass, if using, and add to the pot
4
Bring to a boil, then simmer for 25 to 30 minutes
5
About 10 minutes before the broth is finished, melt the butter over medium-high heat in a separate pot
6
Add the remaining 1 cup potatoes, season with salt and cook until slightly soft, 5 minutes
7
Add the remaining 1 tablespoon ginger and the jalapeno; cook 1 minute
8
Add the corn kernels; cook until the vegetables are just tender, 3 to 4 minutes
9
Strain the broth, pressing out as much liquid as possible; discard the solids
10
Add 2 cups of the strained broth to the potatoes and corn; bring to a boil, cover and simmer for 10 minutes
11
Add the coconut milk, basil and mint; season with salt
12
Stir until simmering
13
Remove from the heat and add the radishes, cilantro and lime juice
14
Top with diced tomato and the remaining 1/4 cup scallions and serve with lime wedges
15
Per serving: Calories 407; Fat 32 g (Saturated 25 g); Cholesterol 30 mg Photograph by Antonis Achilleos