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Chef Bill Fuller's Recipe: Soba Thai Corn Chowder

Chef Bill Fuller stopped by PTL today to show off another delicious recipe!

Soba Thai Corn Chowder

Serves 6

  • 2 Tbs. Soybean oil
  • ¼ C. Rough chopped celery
  • ¼ C. Rough chopped garlic
  • 1 C. Rough chopped onion
  • ¼ C. Penang Curry Paste
  • 2 Tbs. Brown sugar
  • 1 Qt. Fresh kernels of corn (may substitute frozen)
  • 2 ea. 12 oz. cans of coconut milk
  • Fish sauce to taste
  • 1 ½ C. roasted corn kernels
  • 8 oz. Jumbo lump crabmeat
  • Cilantro leaves for garnish

1) In a large pot, heat oil. Add celery, garlic, and onions and stir-fry until cooked and lightly browned.
2) Add Penang Curry Paste and sugar. Stir fry until curry is fragrant.
3) Add corn and coconut milk.
4) Bring to a boil and simmer for approximately 15 minutes.
5) Puree. Strain through medium mesh strainer (or food mill) pressing on the strained puree to extract all liquid.
6) Stir in roasted corn and adjust seasoning with fish sauce.
7) Place crabmeat in bottom of bowls. Pour over soup. Garnish atop.

Penang Curry Paste

  • 1 ½ oz. Dried red chilis, deseeded
  • 1 Tbs Coriander seeds, toasted
  • 2 Tbs. Shrimp paste
  • Juice of 2 limes
  • 8 each Kafir lime leaves, de-stemmed and chopped
  • ½ C. Cilantro, washed well and dried, stems and roots included
  • 2 Tbs. Mint, washed well and dried
  • 2 ea. Lemongrass stalks, first 5-6 inches, sliced thinly
  • 1 tbs. Brown sugar
  • ½ C. Chopped garlic
  • ½ C. Chopped shallots
  • 3 each Juniper berries
  • 2 oz. Fresh turmeric

1) Soak dried chilis in hot water to soften for approx. ½ hour. Prepare other ingredients while waiting.
2) Remove red chilis from water and reserve water.
3) Place all ingredients in a blender.
4) Puree all ingredients thoroughly using the chili water to moisten the mixture and to aid in blending. Do not add too much water!
5) Freeze what won't be used in right away.

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