Corn Chowder

A hearty soup to welcome the fall season while fresh corn are still available.  It is naturally sweet and creamy with deep warmth from white Kampot peppercorns. 

Prep Time: 20 minutes
Cook Time: 40 minutes
Course: Soup
Cuisine: Cambodian Fusion
Keyword: Cambodian Fusion, Fall Season Cooking, Fall Season Soup, Non Diary Soup, Sweet Corn
Servings: 6 People
Author: Channy Laux


  • 6 quart pot


Main Ingredients

  • 8 ears sweet fresh yellow corn
  • 5 strips thick sliced low salt bacon cut into 1" pieces
  • 1 tbsp olive oil
  • 1 medium onion Chopped
  • 4 stems green onion separate the white stem from leaves and sliced
  • 4 clove garlic Minced
  • 2 tsp Angkor White Kampot Pepper fine ground
  • 1 tsp dried thyme
  • 3 tbsp rice flour 3T
  • 4 cups chicken broth
  • 1 leaf Bay leaf
  • 1 pound Yukon gold potato Cut into ½" cubes
  • 7 ounces (1/2 can) coconut cream
  • Sea Salt to taste

Garnishing Ingredients


Prep Corn

  • Remove kernel of 4 cobs into a bowl. Be sure to scrap the germs off the cob as well, they are tender, sweet, and packed with vitamins, protein and minerals.
  • Thinly slice corn of the 4 cobs, so that each kernel are sliced into two thin layers. Then scrape the germs off the cob.


  • Pan-fry bacon: Heat pot over low heat, add bacon. Stir often to keep it from burning. Continue cooking until bacon is brown and crispy. Remove bacon and set aside on top of paper towel to absorb the excess fat.
  • Saute Onion & Garlic – Replace ½ of the bacon fat with 1 tablespoon of olive oil. Add onion, white stem of green onion, and garlic. Continue cooking until the onion becomes translucent and brown edges. Add white Kampot pepper and thyme mix well.
  • Cook Potato – Add flour to the saute onion, mix well. Add broth & bay leaf, bring to boil. Add potato mix well, bring to softly boil, reduce heat and cover to simmer for about 15 minutes, until the potato is tender.
  • Cook Corn – Once the potato is cook, add corn. Continue cooking for about 5 minutes.
  • Add Cream & More flavor – Add coconut cream, stir well. Reserve some bacon and green onion for garnish, add the rest to the soup. Salt to taste.
  • Garnish – Place each serving in a bowl, garnish with chopped bacon, green onion, and some Black Pearls.


Memory Lane: 
Growing up in Cambodia my mother would prepare corn in so many different ways: corn soup with egg drop and meatball; summer soup with variety of fresh leafy vegetable, flowers, summer produce and corn; stir-fried with baby luffa gourd; corn pancake; corn in Aebleskiver type dessert;  corn and tapioca pudding; and corn on the cob grilled or boiled for mid afternoon snack.  When I found out that Nebraska is a corn country, I felt so lucky!  
With all the different ways to enjoy corn, I never had it the way Corn Chowder is prepared, until it was served to me at a soup place in Lincoln NE.  Even so, the first look at the Corn Chowder my senses of smell and taste were projecting a wonderful experience I will have.  My first spoonful of the chowder was not as good as I thought it would be.  I remember thinking that it was not coconut cream, but I was not sure what it was.  Over the years I learned to love the traditional chowder and I love cooking with dairy cream.  Now that I am creating the recipe from scratch I want to try making the chowder with Coconut Cream.  I love it! I did not miss the dairy cream.  This recipe is an example of the best of both world.  
  • I noticed the thickness of the soup can be controlled by how thin the corn is sliced, or how many corn to slice thinly.  With this in mind I want to try remove the flour from the recipe and thinly slice 5 cobs instead of 4.     
Angkor Products used:
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!

Published by Channy Laux

Channy Laux is a survivor of the Khmer Rouge genocide in Cambodia. She was thirteen-years-old when the Khmer Rouge took over the country in 1975. From 1975 to 1979, Channy endured starvation, horrendous working conditions, sickness and repeated separations from her family. In June of 1979, Channy arrived in Lincoln Nebraska as a refugee. After four years of no school and not knowing a word of English, she attended Lincoln High School; earned a Master of Science in Applied Mathematics from Santa Clara University and undergraduate degrees from the University of Nebraska-Lincoln. Channy worked in Silicon Valley as an engineer in the Aerospace and Biotech industries for 30 years. In 2017 Channy decided to focus on completing a promise that she made to herself as she and her family struggled to survive the Cambodian genocide. “If I ever make it out alive, I will make sure the world knows what happened to us.” Channy published her memoir “Short Hair Detention”, which receives multiple awards, including Nebraska’s 2018 Book Award. Channy is also founder of Angkor Cambodian Food. Her goal is to bring Cambodian cuisine into American kitchens, by providing authentic and hard to find ingredients along with easy to follow recipes. One of her creations Kroeurng (Lemongrass cooking paste) receives sofiTM Award from Specialty Foods and Innovation Foodservice Award from IFMA. Channy now balances her time between her business and educating communities on the Cambodian Genocide. She works with schools and other organizations to promote awareness of Cambodian Genocide. She is a member of Speakers Bureau for JFCS Holocaust Center.

Leave a Reply