Name: Thai Coconut Corn Chowder
Ingredients: 7 cups corn; 4 Tbsp olive oil; 2 md onions; 8 cloves garlic; 4 Tbsp minced ginger; 3 Tbsp lemongrass paste ((found by fresh produce)); 2-4 japalenos; 2 cans curry paste; 4 cans coconut milk; 4 cans chicken broth; 4 large yukon gold potatoes; 4 cups shredded chicken; 2 stalks celery, minced; 4 carrots, diced; 2 cans straw mushrooms; salt and pepper; 1 bunch green onions for garnish

Thai Coconut Corn Chowder

Thai Curry Flavor!

Course Main Course

Ingredients

7 cups corn
4 Tbsp olive oil
2 md onions
8 cloves garlic
4 Tbsp minced ginger
3 Tbsp lemongrass paste (found by fresh produce)
2-4 japalenos
2 cans curry paste
4 cans coconut milk
4 cans chicken broth
4 large yukon gold potatoes
4 cups shredded chicken
2 stalks celery, minced
4 carrots, diced
2 cans straw mushrooms
salt and pepper
1 bunch green onions for garnish

Instructions

Saute onion, celery, and carrot for five minutes, then add in garlic, ginger, lemongrass, jalapenos, and curry paste. saute for additional minute. Add chicken broth, coconut milk, potatoes, corn, salt and pepper - bring to a light boil then reduce heat to simmer for 20 minutes or until potatoes are tender.
Make sure to stir occasionally. Ladle out 5 cups and blend until smooth. Return blended mix to remainder of soup. Add chicken, continue simmering until chicken is warm. Garnish bowls of soup with green onion.