Creamy chicken-and-corn chowder

Prep 10 min
Plus Cooking time: 10 minutes
Makes 6 cups (1.5 L)



2 284-mL cans
undiluted chicken broth
398-mL can
1 cup
2 cups
frozen or canned corn kernels
1 tbsp
freshly grated peeled ginger
1 tsp
1/4 tsp
hot red-chili flakes
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.


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

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