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Bread side for Asian chowder

7 years ago

I'm making Thai inspired corn chowder for dinner, recipe below. I will also add some shrimp, sugar snap peas, regular ol' basil and diced chili peppers to the soup and sub coconut milk for the half and half. I'm going to serve coleslaw with honey mustard dressing with it. But I want to serve it with some kind of bread. I know that is not traditional but SO is feeling poorly (head cold) and I know he will appreciate something starchy. I'm wondering about some sourdough that I have making it into garlic bread, OR, I have cornbread. Or I could get some kind of bread at the store, maybe something like ciabatta rolls or a pizza crust I could top with plain tomato sauce, garlic and parm. cheese, all of which I have to spare.

Asian-Style Corn Chowder recipe from Good Housekeeping Magazine

2 tablespoon(s) butter or margarine
2 tablespoon(s) fresh ginger, minced and peeled
2 medium shallots
2 medium garlic cloves, minced
1 medium onion, diced
1 stalk(s) (12 inch each) fresh lemongrass, lightly pounded and then cut into 4-inch-long pieces or 3 strips lemon peel (3" by 1" each)
2 can(s) (14 to 14 1/2 ounces each) chicken broth
1 bag(s) (20 ounces) frozen whole-kernel corn, thawed
1 1/2 teaspoon(s) sugar
1/2 teaspoon(s) salt
1/2 cup(s) half-and-half or light cream
Chopped fresh cilantro leaves for garnish
Chili paste* (optional)

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