Thai Corn Chowder

Ingredients

• 8  peppercorns black
• 13 ounce coconut milk canned
• 4  ears corn 
• 8  basil leaves fresh
• 0.3 cup cilantro leaves fresh roughly chopped
• 2 tablespoons ginger fresh grated peeled
• 8  mint leaves fresh
• 4 cloves garlic smashed
• 0.5  juice of lime for garnish
• 4 servings kosher salt 
• 1 stalk lemongrass cut into thirds
• 4  radishes thinly sliced
• 1  jalapeno red minced seeded
• 12 ounces red-skinned potatoes diced
• 0.8 cup scallions chopped
• 1  tomatoes diced seeded
• 4 tablespoons butter unsalted

Equipment

• pot

Directions

1. Cut off the corn kernels; set aside.
2. Combine the cobs, 1 cup potatoes, 1/2 cup scallions, 1 tablespoon ginger, the garlic, peppercorns and 5 cups water in a pot. Smash the lemongrass, if using, and add to the pot. Bring to a boil, then simmer for 25 to 30 minutes.
3. About 10 minutes before the broth is finished, melt the butter over medium-high heat in a separate pot.
4. Add the remaining 1 cup potatoes, season with salt and cook until slightly soft, 5 minutes.
5. Add the remaining 1 tablespoon ginger and the jalapeno; cook 1 minute.
6. Add the corn kernels; cook until the vegetables are just tender, 3 to 4 minutes.
7. Strain the broth, pressing out as much liquid as possible; discard the solids.
8. Add 2 cups of the strained broth to the potatoes and corn; bring to a boil, cover and simmer for 10 minutes.
9. Add the coconut milk, basil and mint; season with salt. Stir until simmering.
10. Remove from the heat and add the radishes, cilantro and lime juice. Top with diced tomato and the remaining 1/4 cup scallions and serve with lime wedges.
11. Per serving: Calories 407; Fat 32 g (Saturated 25 g); Cholesterol 30 mg
12. Photograph by Antonis Achilleos