Comments on: Thai Corn Chowder

By: Lauren Keating

Lauren Keating — Mon, 29 Apr 2019 00:26:01 +0000

In reply to Andrea. I just fixed it - the directions got hidden somehow

By: Andrea

Andrea — Fri, 26 Apr 2019 01:54:36 +0000

Where is the actual recipe? this is just an ingredient list. How do you make the corn stock?

By: Brian

Brian — Mon, 01 Apr 2019 18:57:44 +0000

I’m confused (much like the first comment) as to what the actual recipe is. I see the ingredient list, but no instructions. The description talks about “20 minutes of that it just simmering the broth”, but I don’t see any instructions as to what to do. Please help.

By: Amy P

Amy P — Tue, 11 Sep 2018 22:54:07 +0000

In reply to Mike.

I agree with Mike. I found it to be too thin. I would use more potato and full fat coconut milk (I used half full and half lite). I doubled the amount of red curry and also added roasted chili paste, plus a little bit of salt. Also, the recipe says to add the shrimp at the same time as 2nd half of the corn (after pureeing the soup). I found the corn to be undercooked and the shrimp to be overcooked. I would not add the shrimp until after simmering the soup with the added corn for at least 10 minutes first. I will def try again!

By: Kirk

Kirk — Sat, 08 Jul 2017 17:30:36 +0000

Where’s the recipe?

By: Lucinda

Lucinda — Thu, 21 Jan 2016 17:39:53 +0000

i’m eager to make this soup, but I’m thinking of substituting a white potato with a sweet potato. Has anybody done that? And because it’s not corn season, will use frozen corn and chicken broth. Lemon grass and some sambal oelek I think would kick up the flavors a notch.

By: Lucinda

Lucinda — Thu, 21 Jan 2016 17:34:23 +0000

I’m thinking of substituting a white potato with a sweet potato. Has anybody tried that?

By: Mike

Mike — Sun, 11 Oct 2015 19:19:34 +0000

Good base flavor but a bit watery for us. I also added a bit of thai chile, some lemongrass, and kaffir lime leaves, and used chicken instead of shrimp. Next time I will use less water, more coconut milk, more corn ,more potato, more chile.

By: Lauren @ HealthyDelish

Lauren @ HealthyDelish — Thu, 21 Nov 2013 15:24:00 +0000

In reply to Catherine. I'm sorry that yours was so thin, when I made it, it was definitely really really rich and thick (almost to thick!). Did you by any change skip the blending step? The blended potato acts as a thickener and blending the coconut whips it up so it gets thick like whipped cream. If you skipped that step, it would definitely be a much thinner soup. The only other thing I can think is that a lot of water boils off when you simmer the corn cobs to make the corn broth, so if you skipped that step (since you used frozen corn) you might have needed to cook the soup longer.

By: Catherine

Catherine — Thu, 21 Nov 2013 13:59:00 +0000

I made this last night with a few adaptations: I used frozen corn kernels as a shortcut, substituting 1.5 cups for the 3 cobs of corn. I also like a thicker, richer chowder, so I reduced the water to 4 cups and it was still way too thin. I also sauteed the shrimp separately in coconut oil and added them to the soup when I served it. Next time, I’ll try 2-3 cups of water (or some kind of broth), a larger potato (or two small ones) and will double the amount of Thai red curry for a little more flavor and kick!