Seasons and Suppers · by Jennifer Maloney★ 5.0 (3)
Chicken Corn Chowder with Coconut Milk
NUTRITION · PER SERVING30M COOK
CAL 26%·PRO 67%
CARBS 34G26% OF CAL
7G FIBER0G ADDED9G INTRINSIC19G OTHER9G TOTAL SUGAR
FAT 32G55% OF CAL
22G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy coconut milk-based chowder with chicken, corn, and aromatic ginger and garlic. It's dairy-free, rich, and ready in 30 minutes.
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View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 Tablespoons vegetable oil
- 1 pound boneless chicken breasts (cut into 1/2-inch pieces (about 2 medium chicken breasts))
- 1/4 teaspoon red pepper flakes
- 2 cloves garlic (minced)
- 1 1/2 Tablespoons fresh ginger (minced or 2 Tablespoons ginger paste)
- 1 cup chicken broth (plus more, if needed, to thin)
- 4 cups corn kernels (fresh, thawed frozen corn or canned corn, drained)
- 400 ml coconut milk (full fat recommended (14 oz.))
- 3 Tablespoons fresh cilantro (minced, plus more for serving)
- Juice of 1/4 of a lemon
- Salt and pepper (to taste)
- Lemon wedges
- Cilantro (chopped)
- Cooked corn kernels (for garnish)
At a glance
PER SERVING · TIME 30M
CAL 26%·PRO 67%
CARBS 34G26% OF CAL
7G FIBER0G ADDED9G INTRINSIC19G OTHER9G TOTAL SUGAR
FAT 32G55% OF CAL
22G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 517mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1098mg
- Calcium
- 34mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 517MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.