Creamy chicken-and-corn chowder

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10 min


6 cups (1.5 L)

* PLUS Cooking time: 10 minutes


  • 2 284-mL cans undiluted chicken broth
  • 398-mL can coconut milk
  • 1 cup water
  • 2 cups frozen or canned corn kernels
  • 1 tbsp freshly grated peeled ginger
  • 1 tsp fish sauce
  • 1/4 tsp hot red-chili flakes
  • 1 lime
  • 1 cup cooked shredded chicken
  • 1/4 cup shredded fresh basil leaves


  • In a large saucepan set over medium heat, combine broth, coconut milk, water, corn, ginger, fish sauce and chili flakes. Bring to a boil, stirring often. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, until ginger is fragrant, about 5 minutes. Finely grate peel from lime, then squeeze out juice. Stir both into soup. Remove from heat. Pour half of soup into bowl of a food processor fitted with a metal blade. Pulse, using an on-off motion, until puréed. Pour into a large bowl. Purée remaining soup. Return all soup to saucepan. Stir in chicken. Place over medium-high heat and stir occasionally until hot, about 2 minutes. Stir in basil and serve.

Nutrition (per serving)

  • Calories
  • 166,
  • Protein
  • 13.3 g,
  • Carbohydrates
  • 16 g,
  • Fat
  • 6.2 g,
  • Fibre
  • 1.3 g,
  • Sodium
  • 720 mg.