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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.
OH! The mango too! Yes, to mango on so many levels!
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
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
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!
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!
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?
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! 🙂
That has to be one of the most gorgeous bowls of goodness I have Ever seen, I am swooning here lady. Bravo
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!
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!
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!
Well I am freaking out, but in such a good way. LOVE this Thai chowder!!!
Haha! Thank you so much, Brenda!!
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!! 🙂
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.
I love the Thai flavors you added to your corn chowder, so good!
OMW !!! How divine is this ??? This is total awesomeness 🙂