Thai Chicken and Corn Chowder

• 2 potatoes, peeled and cubed
• 2 ears fresh corn, kernels removed
• 1 tablespoon oil
• 2 tablespoons green curry paste
• 2 boneless chicken breasts, cut into thin strips
• 1 (14 ounce) can coconut milk
• 12 cup chicken stock
• 1 large lime
• 2 kaffir lime leaves
• 2 teaspoons fish sauce

1. Steam potatoes and corn about 3 minutes or until potato is just tender.
2. Heat the oil in a large saucepan over medium high heat.
3. Add the curry paste and cook, stirring, for 30 seconds or until fragrant.
4. Stir in the chicken, coconut milk, chicken stock, zest and juice from the lime, and the lime leaves.
5. Simmer fo 2 to 3 minutes or until the chicken is cooked through.
6. Add the potato and corn and cook an additional 3 minutes.
7. Season with fish sauce to taste.
8. If desired, top individual servings with fresh basil, coriander and sliced green chile.

potatoes, corn, oil, green curry, chicken breasts, coconut milk, chicken, lime, lime, fish sauce

Taken from www.food.com/recipe/thai-chicken-and-corn-chowder-361772 (may not work)