Thai Coconut Chicken Corn Chowder
ears fresh yellow corn
refined coconut oil
medium yellow onion,
diced (1 1/2 cups)
peeled and minced ginger
(found by the fresh herbs in produce)
1 - 2
seeded and minced
(14 oz) cans
lite coconut milk
(14 oz) cans
cans low-sodium chicken broth
diced into cubes about 3/4-inch
Salt and freshly ground black pepper
medium ripe Roma tomatoes,
seeded and diced (1 cup)
shredded cooked chicken
(I used rotisserie chicken)
chopped fresh cilantro
chopped green onions
fresh lime juice,
then more to taste
Cut corn kernels from cobs and set aside (you should have about 3 1/2 cups), while reserving cobs.
Heat coconut oil in a large pot over medium-high heat. Add in onion and saute 5 minutes then add in garlic, ginger, lemongrass, jalapeños, cumin and coriander and saute 1 minute longer.
Pour in chicken broth, coconut milk, potatoes and season with salt and pepper to taste (you'll need a fair amount of salt).
Add in corn and cobs and bring mixture just to a light boil, then reduce heat to medium-low and cover and simmer until potatoes are tender about 20 minutes, stirring occasionally.
Remove cobs from soup, ladle out about 2 1/2 cups of the soup into a blender and blend until smooth (for a thicker consistency you can blend a little more).
Return blended soup to pot along with tomatoes and cook 1 minute. Add in chicken, cilantro, green onions and lime juice and stir. Serve warm.
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