Chowder with Asian Flavors

• 3 cups chicken stock/broth (not instant)
• 1 lb baking potatoes or 2 medium-sized, peeled and cut into 1/4-inch cubes to make 2 1/2 cups
• 4 oz baby leeks, sliced into 1/2-inch lengths to make 1 cup
• 4 oz baby corn, cut into 1/4-inch slices to make 1 1/4 cups
• 2 bay leaves
• 1 teaspoon ground mace
• l 14-oz can coconut milk
• 1 lb 4 oz skinless smoked cod fillets, cut into 1-inch cubes
• 1/4 cup lime juice
• 8 oz small or medium frozen shrimp
• 1 1/2 cups canned sweet corn, drained
• 1 teaspoon kosher salt or 1/2 teaspoon table salt
• 1 long red chile, deseeded and finely chopped
• 1/2 cup chopped fresh cilantro

1. Bring the stock to a boil in a medium-sized pan.
2. Cook the chopped potatoes, leeks, and baby corn in the stock with the bay leaves and mace for about 10 minutes or until tender.
3. Add the coconut milk, the chopped smoked fish, and the lime juice.
4. Bring the pan back to a boil and let it simmer for a minute or so.
5. Tip in the shrimp and sweet corn and once again let it come back to a boil to heat them through.
6. Season with the salt and then serve.
7. Decorate each bowl with some chopped chile and pungent, leafy cilantro.

chicken stockbroth, baking potatoes, baby leeks, baby corn, bay leaves, ground mace, coconut milk, cod fillets, lime juice, frozen shrimp, sweet corn, kosher salt, long red chile, fresh cilantro

Taken from www.cookstr.com/recipes/chowder-with-asian-flavors (may not work)