June 23-26 Thai Corn Chowder

June 23     Thai Corn Chowder
June 24     Sausages and rice
June 25     Dinner with The Neighbours
June 26     Date night with Little Shack at Jean's Vegetarian Kitchen


I am deep in a cooking funk right now and so meals have been light and simple and luckily, that is okay with The Kid. If Shack were around for meals, he would not be pleased with the current state of affairs but he is not around so I am getting away with it for now but I am going to spend this week trying to get my mojo back before Little Shack and I find ourselves resorting to frozen corn dogs and Kraft Dinner kebobs.



There were half dozen cobs of corn in the fridge that needed cooking and Little Shack loves corn chowder so that part was easy. I didn't feel like making my usual corn chowder with thyme and bacon but I did feel like Thai so I made a Thai flavoured corn soup. It turned out great and it made enough to provide me with lunch for the next two days as well. It was full of flavour and the tiny bit of green curry paste gave it just enough heat to satisfy my needs but not too much to turn off The Kid.


Thai Corn Chowder

soup stock:
6 cups of chicken stock
the cobs from 6 cobs of corn
2 stalks lemongrass, crushed
2 lime leaves
handful of cilantro stalks

Cut the corn from the cobs, put the corn in a bowl and set aside. The cobs will go into the stock pot.
Bring the stock and the rest of the ingredients, along with the corn cobs, to a boil and reduce heat to bring it to a heavy simmer. Reduce the stock until you have about 4 cups and then let it sit, with the lid on, while you prep the soup ingredients.



1 tbls canola oil
1 shallot minced
1 clove garlic minced
1 cup eggplant in a small dice
1 tsp green curry paste
4 cups of chicken stock
4 lime leaves
1/2 sweet potato, small dice
1 red potato, small dice
1/2 cup freshly shelled peas
I can of coconut milk
2 tbls fish sauce
corn kernels from the six cobs of corn
juice from 1 or 2 limes, to taste
handful of cilantro, chopped roughly (or to taste)

Heat the oil over med heat. Sauté the shallot and the garlic till fragrant and then add the eggplant. Sauté for about 4 or 5 minutes, until it softens and just starts to brown. Add the curry paste and stir that around for a minute until really fragrant. Add the stock and bring to a boil. Add the sweet potatoes, potatoes and cook for five minutes. Add the coconut milk, the corn, the peas and squeeze in the juice of a lime. Bring back to a light boil and let simmer for another five minutes.