Corn Chowder with Lemongrass

The background flavors of lemongrass and lime are enticing!

yield: 6-8 servings  |  prep time: 25 minutes  |  cooking time: 25 minutes

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ingredients

• 5 cups fresh corn (about 5 ears)

• 2 tablespoons olive oil

• 2 shallots, sliced thin

• or ½ cup sliced sweet onion

• 3 cloves garlic sliced thin

• 2 red potatoes, cubed

• 1 red bell pepper seeded and diced

• 1 carrot, peeled and diced

• 1 15-ounce can light coconut milk

• 4 cups light vegetable stock or water

• 2 fresh limes

• 2 fresh Thai chili peppers, sliced in half and seeded

• 1 teaspoon salt*

• ¼ teaspoon black pepper*

• 4 stalks fresh lemongrass

*additional salt and pepper to taste

directions

1. Cut the corn from the cobs just before beginning to cook the soup. This will maximize their flavor and juiciness. Set 1½ cups of the corn aside for garnish.

2. Trim the tops, bottoms and tough outer layers from the lemongrass. Place the prepared lemongrass on a cutting board and smash with the side of a chef’s knife (lay the knife flat side down on the lemongrass and then slap the blade with the side of your fist). Slice into 2-3 inch pieces and set aside.

3. Squeeze 1 ½ tablespoons of juice from the limes and set aside. Cut the remaining limes into wedges and set aside as garnish.

4. In a soup pot, heat the oil over medium high heat. Do not allow the oil to smoke. (In fact, don’t let any of your friends smoke).  

5. Add the sliced shallots or onions along with garlic and toss to coat with oil. Reduce heat to low and cook, stirring frequently, until the shallots are soft and beginning to become translucent.

6. Stir in the potatoes, bell pepper, carrot and 3 ½ cups of the corn. Toss to combine. Stir in the lemongrass, coconut milk and 3 cups of stock.

7. Bring the soup to a low boil and cook, stirring occasionally until the potatoes are tender and the soup has thickened, 20-25 minutes. Add reserved stock or water to thin the soup if desired.

8. As the soup cooks, heat a dry skillet over a medium flame until hot. Add the reserved corn and cook, tossing to cook evenly, until kernels are lightly browned. Set aside for garnish. 

9. Remove the soup from the heat. Remove most of the lemongrass and add the Thai peppers along with 1 ½ tablespoons lime juice. Taste and adjust the seasonings with salt and pepper.

10. Stir toasted corn into each bowl of soup and sprinkle a small amount on top as well then garnish with lime wedges.