Thai Corn Chowder

I'm looking for ways to use up last years frozen foods still in the freezer, to make room for the new frozen foods I will want to replace them with over the summer.  Last trip to the Portland library, I found a slew of cookbooks in the NEW section, one of which offered up this recipe.  I suspect that the library does not love it when I actually use their cookbooks for COOKING, as opposed to just reading them on the couch or in my lawn chair in the sun.  I was careful though.  I kept the cookbook far away from the stove on its very own plastic bin.  This soup was simple, and delicious, and gluten/dairy free.  It was supposed to be vegetarion as well, but I was out of veggie broth base and replaced it with a packet of chicken base.  I suspect the secret to this is the farmer's market corn on the cob that I cut off the cob and froze last fall.  It was delightful in this soup.  I kept meaning to have just one cup with supper, and inevitably went back for more.

Thai Corn Chowder

125 Gluten Free Vegetarian Recipes

Carol Fenster, PHD

2 cups yellow corn (fresh or frozen)

2 cups unpeeled diced red potatoes

1/2 cups finely diced yellow onion

2 Tbsp grated ginger root

1 sm garlic clove, chopped

2 cups GF vegtetable broth

1/2 tsp sea salt

1/2 tsp red pepper flakes

1 Tbsp grated lemon zest

1 can light coconut milk

10 lg fresh basil leaves, chopped

10 lg fresh mint leaves, chopped

1/4 cup chopped fresh cilantro, divided

salt/ground black pepper, to taste

2 whole limes, halved

In heavy med saucepan, bring corn, potatoes, onion, ginger, garlic, broth, salt, red pepper flakes and lemon zest to a boil over high heat.  Add water if necessary to cover.  Reduce heat to low and simmer, covered, 25-30 min, until potatoes are tender.  Add coconut milk, basil, mint, and half of the cilantro, and bring to serving temperature.  Add salt and pepper to taste.  Serve in warmed soup bowls, garnished with remaining cilantro and lime halves.