Thai Corn Chowder
Servings 4 servings
- 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