Bourbon Peach BBQ Baked Beans.
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.
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.
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OH! The mango too! Yes, to mango on so many levels!
I ADORE this recipe and make it every summer! Only variation I do is use tofu instead of shrimp, and since I cook it in coconut oil, I also omit the shredded coconut. It’s DELICIOUS!!
Amazing!! I love to hear that this recipe was tasty, thanks so much for making it sharing your review:) xTieghan
The lemongrass was not tender enough after cooking for just 1-2 minutes.
Sorry to hear this, please let me know how I can help! 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.
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
………………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
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