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Thai Corn Chowder | Healthy-Delicious.com
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4.5 from 16 votes

Thai Corn Chowder

Course Soups and Stews
Servings 4 servings
Calories 217kcal


  • 3 ears corn on the cob
  • 6 cup water
  • 1 medium potato peeled and diced
  • 1 can 15oz light coconut milk
  • 1 tablespoon Thai red curry paste
  • ¼ cup loosely packed cilantro
  • ½ pound medium shrimp
  • 1 tablespoon fish sauce
  • 1 lime juiced
  • Optional: thinly sliced jalapeno for garnish


  • Cut the corn kernels away from the cob. Add the cobs, 6 cups of water, and the diced potato to a soup pot. Bring to a boil, then reduce heat and simmer 20 minutes. Discard the cobs.
  • Stir in coconut milk, red curry paste, and half of the reserved corn. Simmer for 5 minutes. Transfer to a blender or food processor and process into a smooth puree.
  • Return the puree to the pot. Add the remaining corn, cilantro, and shrimp. Simmer until shrimp are cooked through, about 5 minutes. Stir in fish sauce and lime juice. Garnish with jalapeno slices, if desired.


Serving: 1g | Calories: 217kcal | Carbohydrates: 26g | Protein: 17g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Cholesterol: 120mg | Sodium: 1152mg | Fiber: 3g | Sugar: 5g