The recipe, which was cut out of some random magazine and stored in my recipe box for years, said: "Creamy Chicken and Corn Chowder." But really, it is much more Thai and less of a classic chowder, so I've dubbed it Thai Chicken and Corn Chowder.
This recipe will give you rich, creamy flavor that seems like it took hours to prepare, but actually took no time at all. Better yet -- most of the ingredients can come from your cupboard, which makes it ideal for last-minute meals, and a lot cheaper than take-out. This is the sort of dish that you can whip up on a whim and be glad that taste doesn't always come from hours at a hot stove.
Thai Chicken and Corn Chowder
20 oz/2 cans of chicken broth
14 oz/1 can of coconut milk
1 cup water
2 cups corn niblets
1 tbsp freshly grated ginger
1 tsp fish sauce
1/4 tsp of hot chili flakes (or more if you like a good kick)
1 lime (a definite bonus, but can be left out if you don't have it)
1 cup cooked shredded chicken (can also be chopped)
1/4 cup of chopped fresh basil leaves
Should you *really* like corn, chicken, or one of the other ingredients, definitely up the amount. For the picture chowder, I used almost double the corn. I also used Maras pepper rather than chilis.
- In a large saucepan, bring the broth, milk, water, corn, ginger, fish sauce, and chili flakes to a boil, stirring often.
- Reduce heat to medium-low, stirring occasionally until ginger becomes fragrant. Approx. 5 minutes.
- Stir in the juice and peel of one lime, then remove from the heat and puree.
- Stir in the chicken, heat on medium-high for about 2 minutes until hot, stir in the basil, and serve.