Thai Corn Chowder

  1. Cut off the corn kernels; set aside.
  2. Combine the cobs, 1 cup potatoes, 1/2 cup scallions, 1 tablespoon ginger, the garlic, peppercorns and 5 cups water in a pot.
  3. Smash the lemongrass, if using, and add to the pot.
  4. Bring to a boil, then simmer for 25 to 30 minutes.
  5. About 10 minutes before the broth is finished, melt the butter over medium-high heat in a separate pot.
  6. Add the remaining 1 cup potatoes, season with salt and cook until slightly soft, 5 minutes.
  7. Add the remaining 1 tablespoon ginger and the jalapeno; cook 1 minute.
  8. Add the corn kernels; cook until the vegetables are just tender, 3 to 4 minutes.
  9. Strain the broth, pressing out as much liquid as possible; discard the solids.
  10. Add 2 cups of the strained broth to the potatoes and corn; bring to a boil, cover and simmer for 10 minutes.
  11. Add the coconut milk, basil and mint; season with salt.
  12. Stir until simmering.
  13. Remove from the heat and add the radishes, cilantro and lime juice.
  14. Top with diced tomato and the remaining 1/4 cup scallions and serve with lime wedges.
  15. Per serving: Calories 407; Fat 32 g (Saturated 25 g); Cholesterol 30 mg
  16. Photograph by Antonis Achilleos

corn, potatoes, scallions, fresh ginger, garlic, stalk lemongrass, unsalted butter, kosher salt, red jalapeno pepper, coconut milk, basil, mint, radishes, fresh cilantro, lime, tomato

Taken from www.foodnetwork.com/recipes/food-network-kitchens/thai-corn-chowder-recipe.html (may not work)

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