Cold Corn and Coconut Soup

• 2 12 cups water
• 1 jalapeno chile, seeded and minced
• 3 cups sweet corn, kernels (FRESH!!!)
• 1 (14 ounce) can coconut milk
• salt
• pepper
• 1 teaspoon lemon juice

1. In a large saucepan, place the water, the chile, the corn, and the coconut mulk.
2. Bring to a boil and simmer for 20 minutes.
3. Season to taste with salt and pepper, then add the lemon juice.
4. Let cool for a few minutes.
5. Transfer to a blender in small batches, then puree thoroughly.
6. Pour pureed mixture into a large glass bowl.
7. NOTE: If you want a chunkier consistency, reserve a portion, don't blend, then add it to the pureed mixture.
8. Cover bowl tightly with plastic wrap.
9. Refrigerate for a minimum of 3 hours, serve with crusty bread.

water, jalapeno chile, sweet corn, coconut milk, salt, pepper, lemon juice

Taken from www.food.com/recipe/cold-corn-and-coconut-soup-488355 (may not work)