Asian Creamy Coconut Chicken Corn Chowder recipe

My little one is intolerant to cow milk and most milk related products. As much as my family loves our milk and cream and cheese, I have to be very careful in incorporating them into my cooking.

Recently I discovered that my little one could take coconut milk. He's had mild curries, coconut rice and coconut cream with no problem, and he loved the taste! This creamy chowder is inspired by him. It is rich and full of flavours, packed with the natural goodness of chicken and various veggies, and thickened with coconut milk.

Absolutely comforting and delicious!

I use my thermal cooker for my soups as it saves me time and produces lovely broth. But you can use a slow cooker (just add the coconut milk at the end of cooking) or cook on the stove top by simmering the chicken first to make the soup base before adding the rest of the ingredients.

Asian Creamy Coconut Chicken Corn Chowder

Ingredients:

half chicken - cut to parts
2 ears fresh corn - cut into thirds
1 bowl frozen corn
1 onion - minced
4 cloves garlic - minced
1 tsp minced ginger
2 stalks lemongrass - bruised, white parts only
1 carrot - cut to bite-size pieces
1 potato - cut to bite-size pieces
1-2 tbsp. butter
salt
pepper
2 tbsp. fish sauce
1 pack (200ml) coconut milk
1.2l water

Method:

1. Heat butter in the inner pot of thermal cooker, add onion, garlic, ginger, lemongrass, cook until fragrant
2. Add chicken into pot, season generously with salt and pepper, add 1.2 litres of water then bring to boil for 10 minutes
3. Put into thermal cooker and leave for 4-6 hours
4. After 4-6 hours, add the rest of the ingredients (except coconut milk), bring to boil and simmer for 15 minutes until all vegetables are cooked
5. Add coconut milk and heat through
6. Serve warm with rice