Creamy chicken-and-corn chowder
0
- Prep Time10 min
- Total Time10 min
- Makes6 cups (1.5 L)
Ingredients
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
Instructions
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 13.3g, Carbohydrates 16g, Fat 6.2g, Fibre 1.3g, Sodium 720mg.
