Thai Corn Chowder


So, it's supposedly summer. The fact that I spend my mornings wondering which coat I need to grab when I want to take my coffee on my front porch in the mornings tell me otherwise, but, whatever. In the spirit of pretending that it we are enjoying a balmy June, I give you a lighter, brighter version of one of our favourite soups, corn chowder. 

I first published this recipe on NoReEats, the blog where three of us documented our year of never repeating a recipe, which, in retrospect, was insane, but this is a soup that I still often make during the summer when we are craving some corn chowder but don't want anything with heavy cream and bacon. 


Thai Corn Chowder


soup stock:
6 cups of chicken stock
the cobs from 6 cobs of corn
2 stalks lemongrass, crushed
2 lime leaves
handful of cilantro stalks

Cut the corn from the cobs, put the corn in a bowl and set aside. The cobs will go into the stock pot.
Bring the stock and the rest of the ingredients, along with the corn cobs, to a boil and reduce heat to bring it to a heavy simmer. Reduce the stock until you have about 4 cups and then let it sit, with the lid on, while you prep the soup ingredients. Right before you use it, strain it.


Chowder:
1 tbls canola oil
1 shallot minced
1 clove garlic minced
1 cup eggplant in a small dice
1 tsp green curry paste
4 cups of chicken stock
4 lime leaves
1/2 sweet potato, small dice
1 red potato, small dice
1/2 cup freshly shelled peas
I can of coconut milk
2 tbls fish sauce
corn kernels from the six cobs of corn
juice from 1 or 2 limes, to taste
handful of cilantro, chopped roughly (or to taste)

Heat the oil over med heat. Sauté the shallot and the garlic till fragrant and then add the eggplant. Sauté for about 4 or 5 minutes, until it softens and just starts to brown. Add the curry paste and stir that around for a minute until really fragrant. Add the strained stock and bring to a boil. Add the sweet potatoes, potatoes and cook for five minutes. Add the coconut milk, the corn, the peas and squeeze in the juice of a lime. Bring back to a light boil and let simmer for another five minutes.

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