Thai Corn Chowder

Name: Thai Corn Chowder
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 8 black peppercorns; 4 kilograms coconut milk; 4 ears corn; 8 fresh basil leaves; 59 milliliters roughly chopped fresh cilantro; 2 Tbsps grated peeled fresh ginger; 8 fresh mint leaves; 4 cloves garlic, smashed; 1 Juice lime, plus lime wedges for garnish; 4 servings Kosher salt; 1 stalk lemongrass, cut into thirds (optional); 4 radishes, thinly sliced; 1 red jalapeno pepper, seeded and minced; 340 grams cups diced red-skinned potatoes (about; 177 milliliters chopped scallions; 1 tomato, seeded and diced; 4 Tbsps unsalted butter

The recipe Thai Corn Chowder could satisfy your Asian craving in roughly 1 hour and 10 minutes. This recipe makes 4 servings with 2392 calories, 27g of protein, and 233g of fat each. This recipe covers 50% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. Head to the store and pick up butter, basil leaves, jalapeno pepper, and a few other things to make it today.

Instructions

Cut off the corn kernels; set aside.

Ingredients you will need

Corn Kernels

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.

Ingredients you will need

Peppercorns

Lemon Grass

Green Onions

Potato

Garlic

Ginger

Water

Equipment you will use

Pot

About 10 minutes before the broth is finished, melt the butter over medium-high heat in a separate pot.

Ingredients you will need

Butter

Broth

Equipment you will use

Pot

Add the remaining 1 cup potatoes, season with salt and cook until slightly soft, 5 minutes.

Ingredients you will need

Potato

Salt

Add the remaining 1 tablespoon ginger and the jalapeno; cook 1 minute.

Ingredients you will need

Jalapeno Pepper

Ginger

Add the corn kernels; cook until the vegetables are just tender, 3 to 4 minutes.

Ingredients you will need

Corn Kernels

Vegetable

Strain the broth, pressing out as much liquid as possible; discard the solids.

Ingredients you will need

Broth

Add 2 cups of the strained broth to the potatoes and corn; bring to a boil, cover and simmer for 10 minutes.

Ingredients you will need

Potato

Broth

Corn

Add the coconut milk, basil and mint; season with salt. Stir until simmering.

Ingredients you will need

Coconut Milk

Basil

Mint

Salt

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.

Ingredients you will need

Lime Wedge

Lime Juice

Green Onions

Cilantro

Radish

Tomato

Per serving: Calories 407; Fat 32 g (Saturated 25 g); Cholesterol 30 mg

Photograph by Antonis Achilleos

Equipment

Pot

Ingredients

Servings:

black peppercorns 4kilograms

coconut milk 4

ears corn 8

fresh basil leaves 59milliliters

roughly chopped fresh cilantro 2Tbsps

grated peeled fresh ginger 8

fresh mint leaves 4cloves

garlic, smashed 1

Juice lime, plus lime wedges for garnish 4servings

Kosher salt 1stalk

lemongrass, cut into thirds (optional)4

radishes, thinly sliced 1

red jalapeno pepper, seeded and minced 340grams

cups diced red-skinned potatoes (about 177milliliters

chopped scallions 1

tomato, seeded and diced 4Tbsps

unsalted butter

Recommended wine: Riesling, Chenin Blanc, Gewurztraminer

Thai works really well with Riesling, Chenin Blanc, and Gewurztraminer. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Forge Cellars Classique Riesling with a 4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.