Thai Chile Corn Chowder with Coconut Fried Shrimp.
So don’t freak out, but I went all Thai with my corn chowder.
I know it’s not traditional, BUT, sometimes traditional needs just a bit of an upgrade. Just sometimes. Most of the time I am all about traditional, but in certain cases like this corn chowder, I am not. I mean, there is coconut fried shrimp people… you just know this has to be GOOD.
Sadly, we are now into late August 🙁 Nonetheless, one of the best things about this time of year is corn! Yes, August means that corn is at its peak. It’s perfectly yellow and so dang sweet, which means we need to eat up all the corn we can before it’s gone, right?
Yes, most definitely.
But guys? Sometimes grilled corn just doesn’t do it for me. In all honesty, corn is not one of my most favorite vegetables. I know, however I do think this is partly because I had braces as a kid and anyone who has ever had braces knows that corn and braces DO NOT like each other. Like at all.
In turn corn and I were never the best of friends.
All that said, I do like corn. Especially with plenty of butter and lots of salt OR when mixed in with a dish like this Thai chile corn chowder. This has to be one of my favorite corn recipes of the summer. My dad loved it too. The Thai flavors + the fontina cheese + the coconut shrimp = the most delicious combo. I know it may seem a little odd, but it’s not, I swear.
You just gotta trust me on this, and really, have I ever steered you wrong (I like to think I haven’t!)?
And again, the corn!! You have to use all the corn before it’s too late. I know, you are thinking we still have a good month or more left of corn season, but the end of August means giddy up time, summer is coming to an end. Time to squeeze in those summer activities you haven’t yet gotten to. To me,even though I have been out of school for a couple years now, back to school signals the beginning of fall. So get to it, enjoy the remaining days of pool and beach time, hit the river, or take that mountain hike before the snow falls (my family is hiking Maroon Pass from Aspen to Crested Butte).
Good news is that I am ignoring my fall thoughts (well, at least on the blog anyway) and sticking to summer. I promised myself, and you guys, no fall talk till mid September. Sticking to it.
So CORN. We are doing this 🙂
MINI SIDE NOTE: Isn’t this just the prettiest bowl of chowder you ever did see? It’s all thanks to my dad (he is clearly THE BEST) and his garden full of mint. It’s kind of the only thing that grew…we got lots of mint, cilantro and sage…everything else just kind of, well, died 🙁
DOUBLE MINI SIDE NOTE: Aren’t the red chilies so pretty too?? My grocery store has been out of them all summer long and when my dad walked through my front door holding a giant bag of red fresnos I was the happiest. Again, my dad, he’s the best – Thank You!
You know what I really love about this chowder though? The ease of it. It just comes together so quickly and effortlessly. Granted frying the shrimp is not my most favorite task in the world, but it’s so very much worth it. Oh and for any of you who are not shrimp eaters, I made coconut fried chicken for the rest of the family (yes, everyone except my dad and I). They loved it, coconut on just about anything rules.
The meal takes about 30 minutes from start to finish and there’s not a whole lot of chopping involved, which really helps to speed up prep time. The hardest part of this meal is frying the shrimp, and it’s not that hard! I just hate doing anything with hot oil. My impatient self just does not get along with hot oil, my forearms live to tell the stories…and not pretty ones.
OK and what else? The flavors are perfect Thai. Spicy, fresh from the lemongrass, mint and basil, and slightly sweet from the sweet Thai chili sauce (this stuff is my favorite!) and um cheesy? Yes, I added cheese to a Thai soup. I know, what’s wrong with me? Do I have to add cheese to everything?
Why yes, as a matter of fact I do.
But really, corn chowder NEEDS cheese, no mater what the flavor, and it just so happens that fontina and Thai flavors go hand in hand. You’ll see, and your Wednesday night will soon be thanking me for it!!
I know I already touched on the shrimp (or chicken), but it’s also a MUST. It makes the soup, and gives it texture, heartiness and the best flavors. You can almost think of the soup as a dipping sauce for the shrimp.
YUM.
Alright, got to go. I am getting mass amounts of phone calls from Asher demanding that I hurry up and get up there to help her pick out her outfit for school. The girl has been prepping for this outfit for the last three months.
YIKES. Wish me luck.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Thai Chili Corn Chowder with Coconut Fried Shrimp.
By halfbakedharvest
Course: Main Course, Soup
Cuisine: American, thai
Keyword: chowder, coconut, corn, fried shrimp
I went all Thai with my corn chowder.
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic minced or grated
- 1 tablespoon fresh ginger grated
- 1 lemongrass stalk chopped
- 1 fresno chile seeds removed + chopped
- 4 cups low-sodium chicken broth
- 1 pieces potato peeled + cubed into small
- 4 cups fresh or frozen yellow corn
- 1 ounce can full fat coconut milk 14
- 1/3 cup sweet Thai chili sauce
- 2 tablespoons butter
- 8 ounces fontina cheese shredded
- 1/3 cup fresh cilantro + 1/3 cup basil chopped
- 1 small ripe mango, peeled + diced
- fresh cilantro basil + lime, for serving
Coconut Shrimp
- 1/2 cup flour
- 1/2 teaspoon salt + pepper
- 2 eggs
- 3/4 cup panko bread crumbs
- 1 1/3 cups shredded coconut unsweetened or sweetened
- 1 pound shrimp peeled + deveined
- coconut or canola oil for frying
Instructions
-
Heat a large soup pot over medium heat and add the olive oil. Once hot, add the garlic, ginger, lemongrass and fresno chile. Cook for 1-2 minutes or until fragrant and soft. Slowly pour in the chicken broth and add the potato. Simmer, uncovered for 15 minutes or until the potato is fork tender (this is when I start making the shrimp).
-
Add the corn, coconut milk and sweet Thai chile sauce. Continue cooking until the corn is tender and bright yellow, about 5 minutes. Reduce the heat to low and add the butter + fontina cheese. Cook over low heat, stirring often until the cheese has melted and the soup is creamy.
-
Remove the soup from the heat and stir in the basil, cilantro and a pinch of salt + pepper. Divide the soup among bowls and serve immediately. Garnish with mango, basil and coconut shrimp (recipe below).
Coconut Shrimp
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Add the flour, salt + pepper to a shallow bowl. Add the eggs to another bowl and gently beat together. Add the Panko and coconut to a third bowl, mixing them to combine.
-
Working in an assembly line, dip the shrimp through the flour, then take it for a dip in the egg and then dredge it through the coconut crumbs. Place on a plate and repeat with the remaining shrimp.
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Heat a heavy bottomed, high-sided skillet over medium heat and add enough oil to cover the bottom and 1-2 inches up the sides. Once the oil is hot (BUT NOT SMOKING), add the shrimp in batches, frying each about 2-3 minutes per side or until the shrimp are light golden. Place the fried shrimp on a paper towel lined plate and repeat with the remaining shrimp. Serve the shrimp warm atop the soup.
Recipe Notes
I went all Thai with my corn chowder.
OH! The mango too! Yes, to mango on so many levels!
Wow! Wonderful recipe with amazing photos!
I will test it one day 🙂
YUM!!! This soup looks so good…what can I substitute for the fresno? A jalapeno? I can never find fresnos.
YAAASSSS, I am so happy you took a classic from corn chowder to CORN CHOWDER. I mean, Thai food is my jam and coconut shrimp with creamy chowder goodness? SO. IN. P.s WHERE DO YOU GET YOUR BOWLS? I’ve been searching everywhere! Pinned!
I cannot get enough of Thai food! If I had to pick one last meal on Earth, it would be either vegan Thai, Indian or classic American brunch food!
This chowder is literally taken to the next level! The coconut fried shrimp makes it even better!
Dear Tiegan, I love what you have done with your corn chowder. I’m all for Thai chowder! This looks splendid and so comforting. I’ll be preparing a big pot of this once the temps cool down. xo, Catherine
Tieghan, This looks so delicious. I have never had coconut shrimp but they always sound SO appealing. I’ll take your post as a sign that I need to make this. I’m impressed by yet another wonderful creation coming out of your kitchen. Not that you need me to say this, but keep doing your thing, it is quite beautiful.
That spicy kick is what I need, gorgeous creamy corn soup, I can eat it all by myself.
Definitely freaking out about you going all Thai with your corn chowder, but in the best possible way. This looks DELICIOUS!
I would take corn chowder over regular old chowder any day! Love all the contrasting colors in your photo’s.
pictures are amazing ~ can taste it!
Can’t help but not freak out about this!! Oh wow! So much goodness happening here.
Can’t help but freak out* (It’s been a long day!). Haha!
Wow! Those are the most beautiful chiles I’ve ever seen in my entire life!
Great pictures and awesome recipe
Ana | Carmela Pop
http://carmelapop.com
I’ve never seen a more beautiful chowder Tieghan. I just love the little flowers and all your flavours here.
AWE!! thank you so much! hope you are having a great week!
a great recipe with bold colors and a loving garnishing. thank you for sharing!
regards from berlin/germany
OMW !!! How divine is this ??? This is total awesomeness 🙂
I love the Thai flavors you added to your corn chowder, so good!
I’ve made many, many delicious meals from your blog, but this one may just be my favorite! The flavors were incredible. I could really taste each ingredient shining through and contributing to the overall deliciousness of the soup. The lemongrass, ginger…oh and the mango! Genius.
Oh man everything about this is to die for! Color, flavor, texture, YUM.
Danika Maia
http://www.danikamaia.com/smorrebrod-festival
BLOGLOVIN
Thank you so much, Danika!! 🙂
Well I am freaking out, but in such a good way. LOVE this Thai chowder!!!
Haha! Thank you so much, Brenda!!
I made this last night for my husband (who abhors anything spicy). He had TWO BOWLS and raved all night about how much he loved it! Thank you!
What a great combination! This sounds like the perfect spin on a classic chowder. Love that beautiful mint!
Thank you so much, Eileen! Hope you are having a great weekend!
so I made this the other night for dinner and it was amazing! flavors were fantastic, however my fontina cheese didn’t melt and basically congealed into clumps throughout the chowder. any suggestions?
YAY!! So happy you loved it! Here is the thing about the cheese, for some add reason it just does not want to melt perfectly into the soup. Mine sort of clumped the first time too. I found that if I added the cheese just before serving, it didn’t sink to the bottom and clump, but you have to try to eat it right away or it does clump. That is my best advice…that said, I did kind of like the clumps of cheese. Hope that helps!!
THANKS!
That has to be one of the most gorgeous bowls of goodness I have Ever seen, I am swooning here lady. Bravo
Yummmm! Can’t wait to try!
Question-if I can’t find Fresno chiles what do you suggest I substitute with?
Thank you
Hi Kelly! Just use jalapenos, no biggie! 🙂
Hmmm, the shop this recipe function doesn’t seem to be working.
Hi Rachel,
I am sorry, I am not sure what you are asking?
I made this for my family’s annual soup competition the night before Thanksgiving. I won!!! I omitted the cheese and pureed the soup to a bisque. Thanks for the great recipe!
YEAH!! That is awesome! Thanks!
Where did you get these bowls? My gosh they’re gorgeous! This recipe has all of the flavors I love!
Thank you! I got them at a vintage store in portland that has unfortunately closed. Thanks again!
Hi Tiegan!
I’ve tried a few of your other instant pot recipes and I’m in love! Is there a way I could make this in an instant pot? Any suggestions?
Thanksssss
Hi Tieghan!
I’ve tried a few of your other instant pot recipes and I’m in love! Is there a way I could make this in an instant pot? Any suggestions?
Thanksssss
Hey Christy! Unfortunately, I dont feel comfortable advising you on an instant pot version as I have never tired this recipe in the instant pot and am not sure how to best go about it. So sorry, wish I could help. So glad you enjoy my recipes! Please let me know if you have any other questions. Thanks so much!! xTieghan
This was absolutely fantastic. I didn’t have lemongrass and used a bell pepper instead of the fresno chili as it was all I had on hand. I also substituted smoked gouda for the fontina. I made your Baked Thai Coconut Shrimp rather than the ones in this recipe and the whole thing was to die for. Since I was cooking for my husband and college age son, I did serve the soup over some jasmine rice so it would be a bit more filling for them. Overall, so delicious and I now know what I’ll be serving at my next dinner party! Love all your recipes but this is one of my favs!
I am so glad you loved this Sandra! Thank you so much for making it! xTieghan
………………made this a few weeks ago and it was excellent, although as one other person indicated, the cheese was an issue; I’m thinking of trying an aged Havarti next time I make the soup. I’ts somewhat harder than the Fontina so I’m thinking it may melt better.
Hi Milton! I hope that works out better for you! Please let me know if you have any questions! xTieghan
1 ounce can full fat coconut milk 14
hi! In the middle of making this and do not understand this instruction. HELP! One ounce can? 14 ounce can.
thanks for anyone who can give a hint.
Hey Gabriela,
Sorry for the confusion, you want to use 1 (14 oz) can of coconut milk. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
The lemongrass was not tender enough after cooking for just 1-2 minutes.
Hey Sarah,
Sorry to hear this, please let me know how I can help! xTieghan