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.

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

Corn stock

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

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.
Add the garlic and ginger and cook for 1 minute, until fragrant.
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.
Bring to a simmer, reduce heat and simmer until potatoes are fork-tender, 7-10 minutes. Turn off the heat.
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.
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.

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