Thai Shrimp & Corn Chowder

Get the best of summer's lot in a warm, flavorful soup.
Publish date:
Thai Shrimp & Corn Chowder

Recipe by Rachael Ray

  • 4Servings


  • 5 ears of corn, shucked
  • 3 tbsp. butter
  • 1 large leek or 2 medium leeks—trimmed, halved lengthwise, and cut into 1/4-inch half-moons
  • 1 red bell pepper, cut into 1/4-inch cubes
  • 2 red or green chiles (such as jalapeño or Fresno), finely chopped
  • 1 1/2-inch piece of fresh ginger, peeled and chopped or cut into matchsticks
  • 4 large cloves garlic, chopped or grated
  • 3 tbsp. red curry paste
  • 1 quart chicken stock or vegetable stock
  • 1 can (14 oz.) unsweetened coconut milk
  • 1 tbsp. fish sauce
  • 1 lb. medium to large shrimp, peeled and deveined, tails removed
  • 2 limes—1 juiced (about 2 tbsp.), 1 cut into wedges for serving
  • 1 cup fresh Thai basil or regular basil, torn or sliced into thin ribbons
  • 1/4 cup fresh mint leaves or cilantro leaves, chopped


1. Invert a small bowl inside a large bowl. Stand 1 ear of corn on the small bowl. Using a sharp knife, cut off the kernels. Use the flat edge of the knife to scrape the juices from the cob. Repeat with the remaining ears of corn.

2. In a blender, puree half the corn with 1/2 cup water.

3. In a pot, melt the butter over medium-high heat. When it foams, add the leek, bell pepper, chiles, ginger, and garlic. Cook, stirring often, until the vegetables are tender, 3 to 4 minutes. Add the curry paste and stir until fragrant, about 1 minute more.

4. Add the corn puree, stock, coconut milk, and fish sauce. Bring to a boil. Add the shrimp, lime juice, and the remaining corn. Cook until the shrimp are cooked through, 3 to 4 minutes.

5. Divide the soup among bowls. Top with the herbs. Serve with the lime wedges.