Coconut Corn Chowder

Ingredients

• 1 cup coconut milk canned (see notes)
• 0.5 cup fat-skimmed chicken broth 
• 5  basil leaves fresh (see notes)
• 5 cups corn kernels fresh (see below)
• 2 tablespoons juice of lime 
• 4 servings lime wedges 
• 2 cups milk 
• 1 tablespoon olive oil 
• 8 oz onion red peeled chopped
• 4 servings salt and pepper 
• 1  serrano chili fresh minced stemmed rinsed seeded

Equipment

• food processor
• bowl
• frying pan
• ladle
• knife
• blender
• slotted spoon

Directions

1. In a 4- to 5-quart pan over medium-high heat, stir onion in olive oil until limp, 3 to 5 minutes.
2. Stir in corn, milk, coconut milk, broth, and chili; bring to a simmer, reduce heat, and cook, stirring occasionally, until corn is tender to bite, 10 to 15 minutes.
3. With a slotted spoon, remove about 2 cups corn kernels from pan and reserve. In a blender or food processor, working in batches and holding down lid with a towel, whirl remaining corn mixture until smooth. Return to pan.
4. Add lime juice, basil, and reserved corn. Stir soup over medium heat until hot, 2 to 3 minutes.
5. Add salt and pepper to taste. Ladle into bowls and garnish with lime wedges.
6. Cutting kernels: An average ear of corn weighs from 10 to 14 ounces and yields about 1 cup of kernels. To remove them, with a large, sharp knife, cut off and discard the stem end of each ear down to the beginning of the kernels. Pull off and discard the husks and silks; rinse ears. Holding each ear upright, shear off the kernels close to the cob.