This late-summer soup has all the components of your usual corn chowder, but adds a tantalizing twist with some of my favorite Thai flavors, like lemongrass, chili peppers, and coconut milk. While it keeps the comfort food nature of the original, the extra additions keep things interesting.
This is also one of those meals I'm halfway through enjoying before I realize it happens to be gluten-free and vegan. While no one in my family has dietary restrictions, many of our friends do, so it's a nice bonus when we can earmark a dish for entertaining.
Thai-Style Corn Chowder
Serves 4 to 6
2 medium Russet potatoes, peeled and cut into 1/2-inch cubes
1 medium Thai chili pepper, finely chopped, optional
3 tablespoons finely grated lemongrass
4 cups corn kernels (frozen, or fresh from 4 corn cobs)
4 cups chicken or vegetable broth
1 (13.5 ounce) can coconut milk (1 2/3 cup)
Cilantro, roughly chopped, to serve
Lime wedges, to serve
Coat the bottom of a large pot with olive oil and place over medium heat. Once the oil is hot, add the onions and a pinch of salt. Sauté until translucent. Stir in the potatoes, chili pepper, lemongrass, and a pinch of salt. Add a splash of broth, cover, and cook until the potatoes can be easily pierced with a fork, 5 to 8 minutes. Remove the lid, stir in the corn, and cook another 2 minutes.
Add the remaining broth and bring to a simmer, then remove from heat. Stir in the coconut milk. Serve warm, garnished with cilantro and lime.
- Remember to use gloves while chopping the Thai chili pepper!