Ingredients: |
Ingredients: 4 cups fresh yellow corn (4-5 ears)
2 tbsp refined/raw coconut oil
2 cups medium yellow onion, diced
2 tbsp minced garlic
2 tbsp ginger, peeled and minced
2 tbsp lemongrass paste (found by the fresh herbs in produce)
3 jalapeños, seeded and minced
1 tsp ground cumin
1 tsp ground coriander
2 (14 oz) cans lite coconut milk
2 (14 oz) cans cans chicken broth
1 lb yellow potatoes, diced into cubes about 3/4-inch
1-1/2cups ripe, Roma tomatoes, seeded and diced
3 cups shredded cooked chicken (I used cilantro lime shredded chicken from meijer)
1/2 cup chopped green onions
1 Tbsp fresh lime juice, then more to taste
1/3 cup chopped fresh cilantro (optional)
Salt and freshly ground black pepper to taste
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Directions: |
Directions:Cut corn kernels from cobs and set aside (reserve cobs).
Heat coconut oil in a large pot over medium-high heat.
Add in onion and sauté 5 minutes then add in garlic, ginger, lemongrass, jalapeños, cumin and coriander and sauté 1 minute longer.
Pour in chicken broth, coconut milk, potatoes and corn cobs.
Bring mixture just to a light boil, then reduce heat to medium-low and cover and simmer until potatoes are tender about 20 minutes, stirring occasionally.
Remove cobs from soup, ladle out about 3 cups of the soup into a blender food processor and blend until smooth (for a thicker consistency you can blend a little more).
Return blended soup to pot, add tomatoes and cook for 1 minute.
Add in chicken, green onions and lime juice and stir.
Salt and pepper to taste
Serve warm garnish with cilantro |
This recipe for Thai Coconut Chicken Corn Chowder is from