Thai Corn Chowder

• 2 cups corn (fresh or frozen)
• 2 cups red potatoes, diced
• 12 cup onion, finely diced
• 2 tablespoons gingerroot, grated
• 1 garlic clove, chopped
• 2 cups vegetable broth
• 12 teaspoon sea salt
• 18 teaspoon crushed red pepper flakes (to taste)
• 1 tablespoon lemon zest
• 1 (15 ounce) can light coconut milk
• 10 basil leaves, chopped
• 10 mint leaves, chopped
• 14 cup cilantro, divided
• salt and pepper
• 2 limes, halved

1. In a heavy medium saucepan, bring the corn, potatoes, onion, ginger, garlic, broth salt, red pepper flakes, and lemon zest to a boil over high heat, adding water to cover.
2. Reduce the heat to low and simmer, covered, 25-30 minutes or until the potatoes are tender.
3. With a potato masher, mash enough of the mixture to create a thicker soup (if you wish).
4. Add the coconut milk, basil, mint, and half of the cilantro and heat through.
5. Add salt and pepper to taste, and serve garnished with remaining cilantro and lime halves.

corn, red potatoes, onion, gingerroot, garlic, vegetable broth, salt, red pepper, lemon zest, light coconut milk, basil, mint, cilantro, salt

Taken from www.food.com/recipe/thai-corn-chowder-505798 (may not work)