Slow-Cooker Thai Chile & Corn Chowder

This slow-cooker chowder draws inspiration from both American corn chowder and Thai curry. Thai chile and green curry paste provide spiciness and umami, while cream and coconut milk round out the flavors, resulting in a soup that's the perfect balance of sweet and spicy. Blending part of the soup helps thicken it for a delicious bite.

a recipe photo of the Slow-Cooker Thai Chile & Corn Chowder
Photo: Photographer: Jen Causey, Prop Stylist: Claire Spollen, Food Stylist: Ali Ramee
Active Time:
30 mins
Total Time:
4 hrs 30 mins


  • 4 cups lower-sodium vegetable broth

  • 1 (15 ounce) can coconut milk

  • 8 frozen mini corn cobs or 2 cups frozen corn kernels

  • 1 ½ cups chopped scrubbed sweet potato

  • 1 ½ cups chopped scrubbed Yukon Gold potato

  • 1 cup finely chopped yellow onion

  • 1 cup finely chopped unpeeled carrot

  • 1 cup chopped scallions, plus more for garnish

  • ¾ cup finely chopped red bell pepper

  • 1 small Thai chile or serrano pepper, stemmed, seeded and ribs removed, finely chopped

  • 1 ½ tablespoons green curry paste

  • 2 large cloves garlic, grated

  • ¾ teaspoon salt

  • ¼ teaspoon ground pepper

  • ½ cup half-and-half

  • Chopped fresh basil, chopped fresh cilantro and/or lime wedges for garnish


  1. Combine broth, coconut milk, corn, sweet potato, potato, onion, carrot, scallions, red bell pepper, chile, curry paste, garlic, salt and pepper in a 6- to 7-quart slow cooker. Cover and cook until the potatoes are tender and the corn is cooked through, about 4 hours on High or 8 hours on Low.

  2. Remove the corn cobs with tongs; place on a cutting board, and let cool for 10 minutes. Once slightly cool, cut kernels off the cobs. (You will have about 2 cups kernels.) Stir the corn kernels into the soup. (If using frozen corn kernels, skip this step.)

  3. Transfer about 3 cups of the soup to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape (use caution when blending hot liquids). Place a clean towel over the opening. Puree until smooth, about 2 minutes. Return the puree to the slow cooker. Stir in half-and-half. Divide the soup among 8 bowls, and garnish with basil, cilantro, scallions and/or lime wedges, if desired.

Nutrition Facts (per serving)

242 Calories
13g Fat
30g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 1/4 cups
Calories 242
% Daily Value *
Total Carbohydrate 30g 11%
Dietary Fiber 5g 18%
Total Sugars 6g
Protein 5g 10%
Total Fat 13g 17%
Saturated Fat 11g 55%
Cholesterol 5mg 2%
Vitamin A 7553IU 151%
Vitamin C 29mg 32%
Vitamin E 1mg 4%
Folate 52mcg 13%
Vitamin K 30mcg 25%
Sodium 471mg 20%
Calcium 70mg 5%
Iron 3mg 17%
Magnesium 60mg 14%
Potassium 608mg 13%
Zinc 1mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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