What ingredients do I need to make Coconut Chicken Corn Chowder?

To prepare Coconut Chicken Corn Chowder, you will need boneless chicken breast, fresh or canned corn, coconut milk, onion, garlic, potatoes, chicken broth, olive oil, salt, pepper, and optional spices like thyme or chili flakes. Fresh corn and homemade chicken broth enhance flavor, but canned versions can be used for convenience. Coconut milk adds creamy richness without dairy, making this soup a good choice for lactose-intolerant individuals.

How do I cook Coconut Chicken Corn Chowder step-by-step?

Start by sautéing chopped onion and garlic in olive oil until soft. Add diced chicken and cook until browned. Then, add peeled and cubed potatoes, corn, and chicken broth. Simmer until potatoes are tender. Stir in coconut milk and season with salt, pepper, and your choice of herbs or spices. Heat through without boiling to prevent coconut milk from curdling. Serve warm, garnished with fresh herbs if desired.

Can Coconut Chicken Corn Chowder be made in advance and reheated?

Yes, this chowder can be prepared a day ahead and stored in an airtight container in the refrigerator. When reheating, warm it gently on the stove over medium-low heat, stirring occasionally to prevent separation of the coconut milk. Adding a splash of chicken broth or water during reheating can help maintain desired consistency. It typically stays fresh for 3 to 4 days when refrigerated.

Is Coconut Chicken Corn Chowder a healthy meal option?

Coconut Chicken Corn Chowder provides a balance of protein from chicken, fiber from corn and potatoes, and healthy fats from coconut milk. Coconut milk contains medium-chain triglycerides (MCTs), which some studies suggest may support metabolism. However, it can be calorie-dense, so portion control is recommended. Using low-sodium chicken broth and limiting added salt can make this chowder a nutritious choice for a satisfying meal.

What are some good side dishes to serve with Coconut Chicken Corn Chowder?

Coconut Chicken Corn Chowder pairs well with crusty bread or garlic toast for dipping. A light, fresh side salad with citrus vinaigrette complements the creamy texture of the soup. Steamed green vegetables like broccoli or snap peas add color and nutrients. For a heartier meal, serve alongside rice or quinoa to soak up the flavorful broth.

Coconut Chicken Corn Chowder Recipe With Creamy Thai Flavors

Name: Coconut Chicken Corn Chowder
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Thai
Ingredients: – 4 ears of fresh yellow corn; – 2 tablespoons refined coconut oil; – 1 diced onion (about 1 1/2 cups); – 4 cloves garlic; – 2 tablespoons peeled and minced ginger; – 1 1/2 tablespoons lemongrass paste; – 1 to 2 seeded and minced jalapeños; – 3/4 teaspoon cumin; – 3/4 teaspoon coriander; – 2 (14-ounce) cans lite coconut milk; – 2 (14-ounce) cans low-sodium chicken broth; – 1 pound yellow potatoes diced into 3/4-inch cubes; – 2 medium ripe Roma tomatoes seeded and diced (1 cup); – 2 cups shredded cooked chicken (from roasted or grilled chicken); – 1/3 cup chopped fresh cilantro; – 1/3 cup sliced green onions; – 1 tablespoon fresh lime juice plus more to taste; – Salt and pepper to taste

Ingredients

– 4 ears of fresh yellow corn

– 2 tablespoons refined coconut oil

– 1 diced onion (about 1 1/2 cups)

– 4 cloves garlic

– 2 tablespoons peeled and minced ginger

– 1 1/2 tablespoons lemongrass paste

– 1 to 2 seeded and minced jalapeños

– 3/4 teaspoon cumin

– 3/4 teaspoon coriander

– 2 (14-ounce) cans lite coconut milk

– 2 (14-ounce) cans low-sodium chicken broth

– 1 pound yellow potatoes diced into 3/4-inch cubes

– 2 medium ripe Roma tomatoes seeded and diced (1 cup)

– 2 cups shredded cooked chicken (from roasted or grilled chicken)

– 1/3 cup chopped fresh cilantro

– 1/3 cup sliced green onions

– 1 tablespoon fresh lime juice plus more to taste

– Salt and pepper to taste

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Instructions

1-First, heat 2 tablespoons of refined coconut oil in a large pot over medium-high heat and sauté the diced onion for 5 minutes until it’s soft and fragrant.

2-Next, add 4 cloves garlic, 2 tablespoons peeled and minced ginger, 1 1/2 tablespoons lemongrass paste, 1 to 2 seeded and minced jalapeños, 3/4 teaspoon cumin, and 3/4 teaspoon coriander, then sauté for 1 more minute to bloom those spices.

3-Now, pour in 2 (14-ounce) cans of low-sodium chicken broth and 2 (14-ounce) cans of lite coconut milk, toss in 1 pound of diced yellow potatoes, and season with salt and pepper.

4-Add the corn kernels and reserved cobs, bring everything to a light boil, then reduce the heat to medium-low, cover, and simmer for about 20 minutes until the potatoes are tender, stirring occasionally.

5-Once done, remove the cobs and ladle about 2 1/2 cups of the soup into a blender, blending until smooth for a thicker consistency.

6-Return the blended mixture to the pot, add 2 medium diced Roma tomatoes, and cook for 1 minute to incorporate.

7-Finally, stir in 2 cups of shredded cooked chicken, 1/3 cup chopped fresh cilantro, 1/3 cup sliced green onions, and 1 tablespoon fresh lime juice, adjusting to taste.

Serve warm and enjoy the creamy results.

Last Step:

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Notes

🌽 Fresh corn provides the best flavor, though frozen corn can be used.
🌶️ Add more jalapeños or red chiles for extra heat.
🍲 To freeze, omit potatoes and add fresh when reheating to maintain texture.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Simmering and blending
Cuisine: Thai

Nutrition

Serving Size: 1 bowl
Calories: 370
Sugar: 6 grams
Sodium: 205 milligrams
Fat: 16 grams
Saturated Fat: 13 grams
Carbohydrates: 32 grams
Fiber: 4 grams
Protein: 19 grams
Cholesterol: 39 milligrams