I love fresh summer corn, but I always think of corn chowder as being wintry. It is soup after all, and it’s thick and rich and creamy. This Thai corn chowder is perfect for summer though. It gets just a bit of richness from coconut milk, which is beautifully complimented by fresh garden herbs and the flavor of some flaming hot Thai red curry paste. If you’re like me and enjoy a good bowl of soup year round, I highly encourage you to give this one a try while it’s warm out and fresh produce items like corn and peppers are at their peak! Tip: Use less curry paste for milder flavor, or more for more intense flavor and heat. Not sure how much to go with? Start with less. You can add more after adding the coconut milk and broth, then giving the soup a taste-test. Tip: If you’re using frozen corn, wait until the soup is almost done simmering to add it. Frozen corn is partially cooked.
