Coconut Chicken 
Corn Chowder

Coconut milk and fresh basil lend Thai-inspired taste to this all-American classic.

Simmering the corn cobs with the broth after you remove the kernels is the secret for adding tons of flavor at no extra cost! To toast the coconut flakes, simply add them to a dry skillet on medium heat, stirring occasionally, until golden.

Looking for more chowder recipes? Try our Corn Chowder with Crab & Old Bay recipe

Prep Time
10 min
Cook Time
30 min
40 min


  • 2 large ears corn, husked
  • 1 tsp coconut oil
  • 1 cup finely diced celery (about 4 stalks)
  • 1 bunch green onions, thinly sliced on the diagonal, light and dark green parts divided
  • 3 cloves garlic, minced
  • 1/2 tsp sea salt, divided
  • 1/8 tsp ground white or black pepper
  • 3 cups low-sodium chicken broth
  • 1 cup full-fat coconut milk
  • 2 boneless, skinless chicken breasts (about 14 oz), diced
  • 1/2 sweet potato (about 5 oz), peeled and diced
  • 1/2 cup thinly sliced fresh basil
  • 1/4 cup unsweetened coconut flakes (or shredded coconut), toasted


  1. Cut kernels from corn, reserving cobs. In a large saucepan, heat oil on medium. Add corn kernels, celery and light parts of onions and cook, stirring often, until celery and onions are translucent, 6 to 8 minutes. Add garlic, ¼ tsp salt and pepper and cook, stirring, until fragrant, about 30 seconds.
  2. Meanwhile, snap reserved corn cobs in half. In a separate saucepan, bring corn cobs and broth to a boil. Reduce heat to medium-low, cover and cook for 5 minutes. Strain through a fine mesh sieve into corn kernel mixture; discard corn cobs. Bring to a boil. Reduce heat to low and cook, stirring occasionally, until corn kernels are tender, 8 to 10 minutes.
  3. Using a slotted spoon, transfer about 1 cup of the corn kernel mixture to a blender; add coconut milk and purée until smooth.
  4. Stir chicken and sweet potato into broth mixture. Increase heat to medium, cover and cook, stirring occasionally, until chicken is cooked through and sweet potato is tender, 3 to 5 minutes.
  5. Stir in coconut milk mixture and cook until heated through. Remove from heat and stir in dark green parts of onions, basil and remaining ¼ tsp salt. To serve, top with coconut flakes.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 375
  • Carbohydrate Content 25 g
  • Cholesterol Content 72 mg
  • Fat Content 18 g
  • Fiber Content 0 g
  • Protein Content 31 g
  • Saturated Fat Content 14 g
  • Sodium Content 388 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 2 g
  • Polyunsaturated Fat Content 1 g