• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
In Fine Taste
  • Home
  • Recipes
  • About
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Soups » Coconut Corn Chowder

    Coconut Corn Chowder

    Published: May 15, 2019 · Modified: Sep 29, 2021 by In Fine Taste · This post may contain affiliate links

    Jump to Recipe Print Recipe

    3 bowls of coconut corn chowder.

    This Thai inspired Coconut Corn Chowder is bursting with fresh, bright flavors! I first tasted a similar version of this recipe called "Coco Corn Chowder" at Monkeypod Kitchen in Wailea, Maui. The first bite was a spoonful of heaven! I have eaten and enjoyed corn chowders before, but this was different. The decidedly Thai twist gave this soup depth, character and a sense of  "wow." 

    large bowl of coconut corn chowder

    Sweet, Savory, Spicy

    Because the soup was savory and sweet and spicy all at once, my taste buds came alive and I vowed to re-create the soup asap. At the restaurant, the chowder was served as a appetizer. I would be delighted to serve this Coconut Corn Chowder as an entree as well, because this soup, paired with a crusty loaf of bread and/or salad would make a perfect meal.

    How good would this soup be with our Parmesan Bacon Apricot Buttermilk Biscuits or a slice of our super easy Artisan Bread?!

    3 bowls of coconut corn chowder on a board

    Make This Recipe Work For Your Diet

    Coconut milk and chicken broth form the base of this Thai vegetable soup. You can easily make it vegetarian or vegan by substituting vegetable broth for chicken broth. Alternately, you could easily add chicken or tofu to up your protein game in this recipe.

    2 bowls of coconut corn chowder on a blue and white napkin and cutting board

    To thicken the soup

    You thicken the coconut milk corn chowder by pureeing a couple cups of soup in a blender and stirring them back into the pot. Lemongrass, ginger, cumin, tomato, onion, cilantro and lime add to the flavor.

    Note: To get the delicious Thai taste of lemongrass without risking a bite of the woody stalk, try using lemongrass paste. It's available at most super markets in the produce section by the herbs, or at any Asian market. Or you can buy it on Amazon!

    3 bowls of coconut corn chowder on a blue and white napkin and cutting boardOur Thai inspired Coconut Corn Chowder is a winner at our kitchen table. If you like the flavors of Thai coconut, and lemongrass, we think it'll be a favorite for you too!

    Enjoy!

    Dianna

    You Might Also Enjoy these other Fun International Recipes!

    • Mediterranean Salad
    • Tortilla Soup
    • Thai Turkey Lettuce Wraps
    • Skinny Chicken Enchilada Soup
    • Apple Galette

    Don't forget to pin this recipe for later! You can also follow us on Pinterest here!

    Tried this recipe and loved it? Comment and Rate it! Also send us a picture, WE WANT TO SEE

    3 bowls of coconut corn chowder on a blue and white napkin and cutting board

    Coconut Corn Chowder

    Thai Coconut flavored chowder with corn, potatoes, tomatoes and cilantro.
    4.48 from 21 votes
    Print Pin Rate
    Course: Soup
    Cuisine: Thai
    Prep Time: 30 minutes
    Total Time: 30 minutes
    Servings: 8 cups
    Calories: 368kcal
    Author: Dianna--In Fine Taste

    Ingredients

    • 2 ears fresh corn sliced from cob (if not available, use 4 cups frozen corn)
    • 1 Tablespoon oil
    • ½ medium onion diced
    • ¼ cup celery diced
    • 2 cloves fresh garlic minced
    • 1 Tablespoons fresh ginger minced
    • 1 Tablespoon Garden lemon grass stir-in paste in produce by herbs OR 1 stalk fresh lemongrass, sliced (Asian Market)
    • ½ teaspoon ground cumin
    • 3-4 Yukon Gold potatoes skins on, large dice
    • 1 cup fresh kale spines removed; torn into bite size pieces
    • ½ teaspoon salt
    • ½ teaspoon red pepper flakes
    • 2 cups coconut milk use cream or lite, depending on fat preference
    • 2 cups chicken broth switch to vegetable broth for vegan recipe
    • 1 Roma tomato diced
    • ¼ cup cilantro chopped
    • ¼ cup chopped green onions green part only
    • 1 lime
    Prevent your screen from going dark

    Instructions

    • Cut corn kernels from cobs and set aside (you should have about 1-2 cups).
    • Heat oil in a large pot over medium-high heat. Add onion and saute 5 minutes.  Add celery, garlic, ginger, lemongrass, cumin, sald and red pepper flakes and saute 1 minute. 
    • Pour coconut milk into pot, then chicken broth, potatoes, corn and kale. Stir. Bring mixture to boil, then immediately turn heat to low. Stir, cover pot, and simmer until potatoes are tender, about 20 minutes, stir periodically.
    • To make soup thicker, take out 1-2 cups soup and blend in blender until smooth. Pour this back into pot. Add tomato and cook one minute. Add cilantro, green onion and lime juice. Stir.
    • Add salt and pepper to taste. Serve warm.

    Notes

    This soup is so good I like to double this recipe to have leftovers for a couple of days!

    Nutrition

    Serving: 1cup | Calories: 368kcal | Carbohydrates: 56g | Protein: 9g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 398mg | Fiber: 6g | Sugar: 6g
    Share by Email Share on Facebook Share on Twitter
    Tried this recipe? Leave a review below, then take a picture and tag us @InFineTaste on Instagram so we can see!

    Share it on Instagram and tag us and tag #infinetasterecipes so we can see it!

    Are you part of our Facebook Page? Follow along with what's new on In Fine Taste, share YOUR favorite recipes, ask questions, post pictures of what your making, and more! Like our page HERE

    originally published May 15, 2019

    « Buttermilk Parmesan Apricot Bacon Biscuits
    Jalapeño Cheddar Sourdough Bread »

    Reader Interactions

    Comments

    1. Emily

      February 15, 2023 at 3:34 pm

      I love this recipe and am so happy I get to bring a little monkey pod/Moku home with me. Is it possible to make this in a crockpot?

      Reply
    2. Vlad

      October 06, 2019 at 12:28 pm

      You forgot to mention what you do with the corn!!!!!

      Reply
      • admin

        October 06, 2019 at 12:35 pm

        You are right! Add it back in at the same time you add in tomatoes!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Meet Dianna & Alyssa

    two women, Dianna and Alyssa, standing with their arms around each other.

    We are Dianna & Alyssa, a mother-daughter duo, and food lovers! We are the stomachs behind all the recipes we share here on In Fine Taste.

    Read more about us

    Subscribe to our Newsletter

    'Tis the Season for Cake!

    • slice of lemon cake on white plate with blackberries on side.
      Lemon Blackberry Cake
    • Ho Ho cake with layers of moist chocolate cake, cream filling and dense chocolate frosting
      Ho Ho Cake
    • 3 layer cake with white cake and lemon filling
      Lemon Cheesecake Cake
    • slice of cake on white plate
      Yellow Cake with Chocolate Frosting

    More Cake Recipes

    Popular Posts

    • blue monster cookie with bite out of it stacked.
      Cookie Monster Cookies
    • soup in bowl with basil around and croutons on side.
      Roasted Red Pepper Gouda Soup
    • bowl of tzatziki with cucumbers on top
      Tzatziki (Cucumber Yogurt Sauce)
    • slices of pizza.
      The Best Pizza Dough
    logos displaying where In Fine Taste has been featured.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Us

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Have a question? Or want to work with us? Send us a message!
    • Contact

    As an Amazon Associate I earn from qualifying purchases.