Coconut Chicken Corn Chowder

Published May 24, 2017. Updated November 8, 2018

This post may contain affiliate links. Read our disclosure policy.

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.

Coconut Chicken Corn Chowder in a white bowl sitting on a white plate over a dark wooden surface.

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.

Pot of Coconut Chicken Corn Chowder

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.

Coconut Chicken Corn Chowder

More Soup Recipes You’ll Love

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

Coconut Chicken Corn Chowder
5 from 6 votes

Thai Coconut Chicken Corn Chowder

This soup recipe 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.
Servings: 6
Prep15 minutes
Cook40 minutes
Ready in: 55 minutes



  • 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.
Nutrition Facts
Thai Coconut Chicken Corn Chowder
Amount Per Serving
Calories 370 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 13g81%
Cholesterol 39mg13%
Sodium 205mg9%
Potassium 832mg24%
Carbohydrates 32g11%
Fiber 4g17%
Sugar 6g7%
Protein 19g38%
Vitamin A 325IU7%
Vitamin C 21mg25%
Calcium 54mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.


Leave a Comment

Rate this recipe

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Lucie

    This is so delicious! I added some fish sauce and used vegan chicken bits and canned corn because that’s what i had. Mine was a bit thicker so i used it a as a sauce for noodles. So good

  • Mary

    Very comforting chowder!! I used lemongrass instead of the paste and didnt have coriander so omitted that. Still turned out tasting great! Your recipes never fail : )

  • Dawn M Albin

    THANK YOU Jaclyn!! We returned from Hawaii in January. We ate twice at the Monkey Pod (My recommendation- go for happy hour-best mai tais and the corn chowder is on the appetizer menu along with other great bites. Much cheaper than dinner)
    Anyways, came home thinking about the chowder. Tried another recipe and it was Meh! This one nails it pretty closely. I had taken a pic of the menu description- theirs has chopped celery and kale so added one cup of each of those. I don’t remember tomatoes or chicken so omitted that. Family raved! True keeper.

  • Tonia

    This is a great recipe. I added 3 tablespoon red curry paste and doubled the peppers. It was so good I am making it today for friends over. This time I am substituting the chicken for lobster, shrimp and baby octopus.

    I think it would freeze great if you omitted the potatoes and added them chopped small when you reheat it. The fresh cilantro/green onions with a squeeze of lime really sets it off. A sprinkle of dried red chiles adds more color and a little heat. Thanks.