Coconut Corn Chowder

• 1 red onion (8 oz.), peeled and chopped
• 1 tablespoon olive oil
• 5 cups fresh corn kernels (see below)
• 2 cups milk
• 1 cup canned coconut milk (see notes)
• 1/2 cup fat-skimmed chicken broth or water
• 1 fresh serrano chili, rinsed, stemmed, seeded, and minced
• 2 tablespoons lime juice
• 5 fresh basil leaves, slivered (see notes)
• Salt and pepper
• Lime wedges

1. In a 4- to 5-quart pan over medium-high heat, stir onion in olive oil until limp, 3 to 5 minutes.
2. Stir in corn, milk, coconut milk, broth, and chili; bring to a simmer, reduce heat, and cook, stirring occasionally, until corn is tender to bite, 10 to 15 minutes.
3. With a slotted spoon, remove about 2 cups corn kernels from pan and reserve. In a blender or food processor, working in batches and holding down lid with a towel, whirl remaining corn mixture until smooth. Return to pan.
4. Add lime juice, basil, and reserved corn. Stir soup over medium heat until hot, 2 to 3 minutes. Add salt and pepper to taste. Ladle into bowls and garnish with lime wedges.
5. Cutting kernels: An average ear of corn weighs from 10 to 14 ounces and yields about 1 cup of kernels. To remove them, with a large, sharp knife, cut off and discard the stem end of each ear down to the beginning of the kernels. Pull off and discard the husks and silks; rinse ears. Holding each ear upright, shear off the kernels close to the cob.

red onion, olive oil, corn kernels, milk, coconut milk, chicken broth, serrano chili, lime juice, fresh basil, salt, wedges

Taken from www.myrecipes.com/recipe/coconut-corn-chowder (may not work)