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 GarnishIngredients
Corn
stock Chowder Directions


