Panang Curried Corn Chowder

There’s something about fusion cooking that I find exciting! I love combining the tastes of Thai Panang curry with all American corn chowder. Thai hot and sweetly spicy sauces combine with the comfort food taste of potatoes and corn, all in a chowder. How fun is that? I’ve made this recipe super quick and easy by taking the shortcut of using a premade curry sauce instead of making the sauce from scratch. I’ve found Panang curry sauces at a local Asian market, but also at specialty food stores like Sprouts or Whole Foods. 

Ingredients 

1 tsp olive oil

1/2 cup chopped sweet onion

1 clove garlic, minced

1/2 cup chopped red pepper

1/2 cup sliced mushrooms 

1 cup diced potatoes, Yukon gold or white potatoes 

1 cup corn

1 13 oz jar Panang curry sauce

1-1/2 cups chicken stock

1/4 tsp red pepper flakes

1/4 cup Thai basil, chopped with a few florets left whole for garnish

Directions 

Heat the olive oil in a soup pot set over medium heat. Add the onion, garlic, pepper, and mushrooms. Cook for several minutes until the onions are translucent and the mushrooms begin to brown. Add the curry sauce and chicken stock. Reduce the heat to low and simmer until the potatoes are tender. Ladle the soup into bowls, topping with a pinch of red pepper flakes and some of the Thai basil. Garnish each bowl with a Thai basil floret. Enjoy! 

Stealthy Cooking Tip: Fusion cooking is a fun way to introduce new flavors. It’s also a way to shake up your menu pattern, giving your tastebuds something new to explore.