Friday, August 1, 2014

Thai Corn Chowder

Thai Corn Chowder
Based on the recipe by:

For the Broth:

4 ears corn
1 cup red-skinned potato (chopped)
½ cup scallions, chopped
1 tablespoon ginger, chopped
4 cloves garlic, smashed
8 black peppercorns
2 stalks lemon grass, cut into pieces and smashed
6 cups chicken stock

For the Chowder:
4 tablespoons butter
Reserved corn kernels
2 cups red-skinned potatoes, diced
2 serrano, seeded and diced
1 tablespoon fresh ginger, minced
2 cups Thai chicken broth (from above)
1 (13.5-ounce) can coconut milk
16 fresh basil leaves, chopped
16 fresh mint leaves, chopped
¼ cup cilantro, chopped
Juice of ½ lime
Salt and pepper to taste

¼ cup scallions, chopped
1 tomato, seeded and diced

Cut off the corn kernels; set the kernels aside. In a larges stock pot add remaining ingredients for the broth. Bring to a boil, cover then simmer for 1 hour. Strain the broth, pressing out as much liquid as possible. Discard solids.

In a large pan, melt butter add reserved corn kernels and potatoes. Season with salt and pepper. Cook until slightly soft, about 5-10 minutes. Add ginger and jalapeno; cook 3-5 minutes. Add 2 cups of the broth and bring to a boil. Cover and simmer for about 10 minutes. Add coconut milk, basil, mint and cilantro. Taste, season with salt and pepper, if needed. Stir until simmering. Remove from heat and add lime juice. Serve and garnish with chopped tomatoes and scallions.

Makes 4 servings.