I have had a week of preserving food from my ambitious garden. I have tomatoes coming out of my ears! I have spent the past week bottling tomatoes, salsa and green chili taco sauce. Am I the only one out there that still bottles fruits and vegetables to store for the winter?
That is the reason for my lack of posting. Let’s get busy.
I have wanted to post this recipe for Thai Corn Chowder before the local corn season is over. Unfortunately/fortunately we have had a warm fall and I haven’t felt like a hot chowder. This week has cooled a bit and I was lucky enough to find some corn at a local stand. Lucky for me.
I think Thai food is our family favorite. We can all agree on Thai. That is why I raised an eye brow when I saw this recipe printed in our local newspaper last year and just got around to trying this year. It received thumbs up from everyone. We pretty much love anything that has coconut milk. Who wouldn’t? Oh, that would be you, Evan! What’s your deal???
Let’s start with the broth. This can be made in advance and refrigerated making the chowder part much quicker to prepare.
You will need chicken stock/broth, 4 ears of corn, red skinned potato (dug fresh from the garden just moments prior to this picture), lemon grass, ginger, scallions (green onions), peppercorns, garlic and water.
In a large pot, add the water,
Smash the 4 cloves of garlic. I just use the blade of my knife and give it a good whack.
Add to the pot.
Cut the lemon grass into thirds.
With the back of the knife pound the lemon grass. This will open the stalks up so the flavor will enhance the broth.
Breath in deeply. Can you smell the lemon scent. I love this stuff.
Roughly chop the potato.
You will need 1 cup. Add to the pot.
Cut a piece of ginger about 1-inch long. Peel the ginger.
Stack the slices and cut thin strips. Add to the pot.
Roughly chop the scallions.
Add the scallions to the pot.
We now have to cut the corn kernels from the cobs. This can be such a messy job. I have had more kernels on my floor, up the walls and cupboards than on my cutting board.
Here is my solution.
Put the end of the corn in the center hole and of the angel food cake pan.
Cut the corn kernels off of the cob. The kernels will fall into the pan.
Reserve the corn kernels for the chowder.
Add the cobs to the pot. Bring the broth to a boil. Reduce the heat, cover and simmer for one hour.
After an hour of simmering, strain broth through a large strainer.
Press on the solids to extract as much liquid as possible.
Discard the solids and reserve the broth for the chowder.
For the the chowder you will need,butter, 1 can coconut milk, reserved corn kernels, red-skinned potatoes, jalapeno, scallions, ginger, basil, mint, cilantro and 1/2 lime.
In a large pot melt the butter.
Add the reserved corn kernels.
Dice 2 cups of red-skinned potatoes.
To dice to potato, cut in half.
Looks like this is cut into thirds…oh well.
How thick you slice the potato really depends on how large of diced potatoes you want in your chowder.
I like my potatoes diced on the small end.
Add the potatoes to the corn and butter.
Saute for about 10 minutes.
Lightly season with salt.
Take a piece of ginger about 1-inch in length. Peel the ginger and slice.
Cut the slices into strips.
Dice the thin strips.
Cut the stem off of the chili.
Cut the chili into strips.
Discard the seeds and stem.
Dice the chili pepper.
Saute for 3-5 minutes.
Add 2 cups of the reserved broth. Bring to a boil, reduce heat, cover and simmer for 10 minutes or until the potatoes have cooks through.
Remove the lid from the chowder.
Add the coconut milk.
Next add the cilantro, mint and basil.
Chop the cilantro.
Chop the basil leaves. I am using Thai basil that’s why the leaves are smaller than regular basil.
Mmmmm fresh mint.
chop the basil and mint leaves.
Add the herbs to the chowder.
Taste the chowder and adjust seasonings, if necessary, with salt and pepper.
For the Broth:
4 ears corn
1 cup red-skinned potato (chopped)
½ cup scallions, chopped
1 tablespoon ginger, chopped
4 cloves garlic, smashed
8 black peppercorns
1 stalk lemon grass, cut into thirds and smashed
4 cups chicken stock
2 cups water
For the Chowder:
4 tablespoons butter
Reserved corn kernels
2 cups red-skinned potatoes, diced
1 jalapeno, seeded and diced
1 tablespoon fresh ginger, minced
2 cups Thai chicken broth (from above)
1 (13.5-ounce) can coconut milk
16 fresh basil leaves, chopped
16 fresh mint leaves, chopped
¼ cup cilantro, chopped
Juice of ½ lime
Salt and pepper to taste
¼ cup scallions, chopped
1 tomato, seeded and diced
Cut off the corn kernels; set the kernels aside. In a larges stock pot add remaining ingredients for the broth. Bring to a boil, cover then simmer for 1 hour. Strain the broth, pressing out as much liquid as possible. Discard solids.
In a large pan, melt butter add reserved corn kernels and potatoes. Season with salt and pepper. Cook until slightly soft, about 5-10 minutes. Add ginger and jalapeno; cook 3-5 minutes. Add 2 cups of the broth and bring to a boil. Cover and simmer for about 10 minutes. Add coconut milk, basil, mint and cilantro. Taste, season with salt and pepper, if needed. Stir until simmering. Remove from heat and add lime juice. Serve and garnish with chopped tomatoes and scallions.
Makes 4 servings.
I can tell Autumn has arrived because the deer (bless their hearts) come up on my front porch and eat the flowers from my pots. They generally start with the sweet potato vines, which are now gone. It’s a sign.