Monday’s Bread Bowl: Coconut Milk Corn Soup

A dish that is like a warm, island hug

We’ve been making this style of corn soup for years in our family. Rich coconut milk and sweet corn really do complement each other in this hearty soup. You can use regular chicken, like we’ve done here, or give it more oomph with shrimp, crab, or clams. We also suggest using a combination of canned cream-style corn and frozen corn to give each spoonful a chunkier bite of corn flavor. Here is our recipe:

What you will need:

1 wooden spoon
1 large stock pot with lid
1 yellow onion, chopped small
2 potatoes, diced into cubes
3 garlic cloves, chopped small
2 tablespoons cooking oil
3-5 medium to large chicken thighs, deboned and diced into bite-sized pieces
1 (16 oz) package frozen petite sweet corn
1 (15.25 oz) can of golden sweet corn (Add whole can to soup and do not drain.)
1 (14.75 oz) can of cream-style corn
1 (13.5 oz) can of coconut milk
1 whole egg, beaten
5 cups water
Salt and black pepper to taste

Cooking and Directions:

Heat pot on medium-high heat and pour in cooking oil. Add garlic, onion, salt, and pepper. Let onion turn translucent. Next, add in chicken and let meat brown for 5 to 7 minutes. Add frozen corn, potatoes, canned corn and mix well. Lower heat and let corn and chicken braise for 20 minutes. Pour in water and coconut milk. Cover with lid, and return heat to medium-high. Bring to a boil while stirring occasionally. Lower heat again to medium-low, cover with lid, and let soup simmer for another 15 minutes. Finally stir well while adding beaten egg liquid. Serve immediately.