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“This is a new twist on the classic corn chowder. You could serve it with nan bread or garlic bread.”

Ingredients Nutrition


  1. Put the lemongrass, chicken, stock cube and a litre of cold water in a large saucepan.
  2. Bring to a boil, lower the heat and simmer for 15 minutes until the chicken is cooked.
  3. Skim away any froth on the surface.
  4. Meanwhile, peel and finely chop the onion, chilli and garlic.
  5. Heat the oil in a frying pan and sauté the onion, chilli and garlic until they are softened.
  6. Discard the lemongrass.
  7. Chop the chicken into small pieces and season the meat with salt and pepper.
  8. Set aside.
  9. Drain the sweetcorn, then add the contents of the frying pan along with the corn to the stock.
  10. Heat through with the coconut cream.
  11. Use a hand blender to blitz the soup until it is almost smooth.
  12. Return to a clean pan, stir in the chicken and reheat.
  13. Just before serving, stir in the coriander with a lime wedge on the side.

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