THAI CORN CHOWDER
Steps:
- 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.
Nutrition Facts : ServingSize 1 g, Calories 217 kcal, Carbohydrate 26 g, Protein 17 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 120 mg, Sodium 1152 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 1 g
THAI CORN CHOWDER
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cut off the corn kernels; set aside. Combine the cobs, 1 cup potatoes, 1/2 cup scallions, 1 tablespoon ginger, the garlic, peppercorns and 5 cups water in a pot. Smash the lemongrass, if using, and add to the pot. Bring to a boil, then simmer for 25 to 30 minutes.
- About 10 minutes before the broth is finished, melt the butter over medium-high heat in a separate pot. Add the remaining 1 cup potatoes, season with salt and cook until slightly soft, 5 minutes. Add the remaining 1 tablespoon ginger and the jalapeno; cook 1 minute. Add the corn kernels; cook until the vegetables are just tender, 3 to 4 minutes.
- Strain the broth, pressing out as much liquid as possible; discard the solids. Add 2 cups of the strained broth to the potatoes and corn; bring to a boil, cover and simmer for 10 minutes. Add the coconut milk, basil and mint; season with salt. Stir until simmering. Remove from the heat and add the radishes, cilantro and lime juice. Top with diced tomato and the remaining 1/4 cup scallions and serve with lime wedges.
- Per serving: Calories 407; Fat 32 g (Saturated 25 g); Cholesterol 30 mg
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