Coconut Chicken Corn Chowder is a tasty Thai spin on the classic chicken chowder! It’s a creamy, lightly sweet, hearty soup that will keep you craving more. It makes the perfect dinner and a delicious lunch if you’re lucky enough to have leftovers.
A Chicken Corn Chowder with Delicious Thai Flavors!
This isn’t exactly the first thing I’d think up to make but it is such a surprisingly delicious soup! My family recently went on a vacation to Hawaii and one of my favorite things I had there was a coconut corn chowder.
It was so good I knew I had to come home and make it, and just a few days later here we are.
The version I had there didn’t have chicken and it did have kale and celery – which you could most definitely do here but I wanted to up the protein so I added chicken.
I used rotisserie chicken but if you’ve got left over roasted/grilled chicken breasts or thighs that would work too.
The Simple Tasty Ingredients
This soup is packed to the max with fresh ingredients and it has a lot of Thai/island flavors. I love the combo of the coconut milk and corn. Somehow it just works.
This is a sweet soup thanks to that fresh sweet corn and it’s nicely balanced by the fresh lime juice that’s added at the end – which you can add more to taste if you have really sweet corn.
Frozen corn could be substituted for fresh but fresh will be best if you can get it. And I also like to throw those naked cobs in while the soup is simmering for even more added flavor.
If you like corn chowders you need to try this soup! It’s the perfect use for all that fresh summer corn.
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Thai Coconut Chicken Corn Chowder
- 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
- 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.