Sweet Potato Coconut Corn Chowder

Warms the heart, the belly, and the soul. It doesn’t get any better than this. Easy to make and absolutely delightful to eat.

[recipe servings=4 time=25 Minutes difficulty=medium]

[recipe-ingredients]

Corn
Stock
(optional, you can substitute with store-bought or homemade vegetable broth):

4 Ears of Corn, Kernels Removed

2 Garlic Cloves, Gently Smashed

1 Teaspoon Peppercorns

1 – 2 Whole Chile Peppers

2 Carrots, Chopped into 3 pieces

1 Small Onion, Halved

1 Celery Stalk, Chopped into 3 Pieces

Fresh Cilantro

1 Inch Fresh Ginger, Peeled

Chowder

1 Tablespoon Olive Oil

1 Onion, Sliced Thinly

2 Garlic Cloves, Minced

1 Teaspoon Minced Fresh Ginger

2 Medium Sweet Potatoes, Peeled and Diced
(about 8-10 oz)

Salt and Pepper, to Taste

Kernels from 5 Ears of Corn

2 Makrut Lime Leaves (optional)

1 (15-ounce) Can Full-Fat Coconut Milk

2 Cups Corn or Vegetables Stock

1 Teaspoon Fish Sauce

2 Limes

Fresh Cilantro, for Garnish

Red Pepper Flakes, for Garnish

[/recipe-ingredients]

[recipe-directions]

Corn
stock

1. Add all
   ingredients to a large stockpot. Cover with cold water, bring to a boil,
   reduce to a simmer and cook for 1 hour. Strain. Extra stock can be frozen
   for up to 3 months.

Chowder

1. Heat the
   olive oil in a large stockpot over medium heat. When the oil is hot, add
   the onions, reduce heat to medium-low cook for about 5 minutes, until
   translucent.
2. Add the
   garlic and ginger and cook for 1 minute, until fragrant.
3. Add the
   sweet potatoes, corn kernels (reserving 1 cup raw), makrut lime leaves (if
   using), coconut milk, 2 cups of corn or vegetable stock, and fish sauce.
4. Bring to a
   simmer, reduce heat and simmer until potatoes are fork-tender, 7-10
   minutes. Turn off the heat. 
5. Let the soup
   cool slightly and remove makrut lime leaves. Use an immersion blender or a
   regular blender to purée the soup to your desired thickness.
6. Stir in
   reserved corn kernels and lime juice, starting with 1 lime and adding more
   to taste. Season with salt and pepper and garnish with cilantro and red
   pepper flakes if you like.

[/recipe-directions]

[/recipe]