IOL Lifestyle has published a yummy little Thai Corn Chowder recipe - we of course recommend our Native Forest® Organic Coconut Milk!
THAI CORN CHOWDER
Serves 6
- 3 ears of corn
- 1 red onion, chopped
- 2 cloves of garlic
- 2 stalks of lemongrass, bruised
- 1 litre of water
- 15ml oil
- 30g butter
- 4 potatoes, peeled and diced
- 10ml chopped garlic
- 1 red pepper, diced
- salt and pepper
- 400g can of coconut milk (we recommend Native Forest® Organic Coconut Milk)
- 60ml chopped basil
- 45ml chopped mint
- 60g baby tomatoes, halved
- 1 bunch of spring onions, white part only, finely sliced
- Cut the kernels off the ears of corn and set aside. Put the cobs into a saucepan with the onion, garlic, lemongrass and water. Bring to the boil. Reduce the heat and simmer for about 20 minutes.
- Drain this through a sieve. Discard the solids and keep the liquid. It should be about 500ml.
- Heat the oil and butter in a saucepan and fry the four potatoes for 5-10 minutes over a gentle heat, stirring frequently.
- Add the garlic, red pepper and seasoning and fry for another 5 minutes.
- Add the reserved liquid and coconut milk, and the kernels. Cover and simmer until the potatoes are soft.
- Stir in the herbs, tomatoes and spring onions and serve.
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Republished by EdwardandSons.com
