Green Curry Chicken & Corn Chowder

The simplest little slow cooker summer soup, this recipe always hits the spot. It comes together in a snap and works beautifully alongside just about any summer meal you’ve got up your sleeves. If you’d prefer to make it on the stovetop, just check out the directions I’ve shared in the post. Either way, you’re in for a treat!

Author: Lauren McDuffie
Yield: 6 to 8 servings 1x

Ingredients

Scale

2 TBSP olive or coconut oil (or any oil you have or like, really)
1.5 cups diced onion
2 tsp fish sauce (optional)
2 garlic cloves, minced
Scant teaspoon sugar
5 cups fresh or frozen corn kernels
4 oz. Thai style green curry paste (most are sold in 4-oz. jars)
32-ounces chicken stock
14.5 oz. can coconut cream (not cream of coconut) or coconut milk (full fat)
2 to 3 chicken breasts
Salt and pepper, as needed (can also use soy sauce, if you like)
Toppings/serving suggestions: Cilantro, fresh limes/lemons, chopped peanuts, plain yogurt, crusty bread for dipping.

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Instructions

Add the oil to your slow cooker, followed by the diced onion, fish sauce, garlic, sugar, corn, and curry paste. Stir to mix it all together. Add the stock, coconut cream, and then the chicken pieces. Season with salt and pepper to taste, and add a cup or two of water if it looks like it needs it – the liquid should fully cover the ingredients. Cook on low for 6 to 8 hours, or on high for about 4 hours.
When ready, remove the chicken to a cutting board. Transfer 2 cups of the remaining soup to a blender and blend on high until pureed. Return this puree to the slow cooker. I like to taste it at this point, to make sure there’s enough salt. This soup needs salt – so taste and season accordingly. Soy sauce would work well, too.
Using two forks (this is what I do) shred the chicken breasts. Return the shredded chicken to the slow cooker. If you like it thinner, you can add more stock or water until it’s to your liking. Allow the soup to heat through and serve with your favorite toppings and lots of crusty bread/flatbread for dipping.

Notes

This soup freezes beautifully in sealed freezer-safe containers/bags for up to 3 months.

Don’t want to use your slow cooker? See the directions in the post for how to make this on the stove-top.

Find it online: https://mykitchenlittle.com/2020/06/26/summery-green-curry-chicken-corn-chowder/