Thai Chicken and Corn Chowder Recipe

Name: Thai Chicken and Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 potatoes, peeled and cubed; 2 ears fresh corn, kernels removed; 1 tablespoon oil; 2 tablespoons green curry paste; 2 boneless chicken breasts, cut into thin strips; 1 (14 ounce) can coconut milk; ½ cup chicken stock; 1 large lime; 2 kaffir lime leaves; 2 teaspoons fish sauce

Servings: persons

1
Steam potatoes and corn about 3 minutes or until potato is just tender.
2
Heat the oil in a large saucepan over medium high heat.
3
Add the curry paste and cook, stirring, for 30 seconds or until fragrant.
4
Stir in the chicken, coconut milk, chicken stock, zest and juice from the lime, and the lime leaves.
5
Simmer fo 2 to 3 minutes or until the chicken is cooked through.
6
Add the potato and corn and cook an additional 3 minutes.
7
Season with fish sauce to taste.
8
If desired, top individual servings with fresh basil, coriander and sliced green chile.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 potatoes, peeled and cubed, 2 ears fresh corn, kernels removed, 1 tablespoon oil, 2 tablespoons green curry paste, and more.

Yes, Thai Chicken and Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Chicken and Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions