Thai-inspired coconut corn chowder

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 4

Ingredients

270.0 gram(s) Corn on the Cob, Sweet Corn, Medium Ear1.0 sweetpotato, 5" long Sweet potato0.7 cup, chopped Onions, raw2.0 tsp Ginger Root2.0 1tsp Olive Oil1.66 cup polar lite coconut milk2.0 cup Swanson Chicken Fat Free Chicken Broth Less Sodium0.25 cup lemon grass tea0.33 lime yields Lime Juice

Directions

Chop. Dice. Stuck and strip corn. Saute onion....add ginger & garlic if you like. 2 minutes...add sweet potato...3-5 minutes... add 2/3 to 3/4 of the corn. Season (smoked paprika, salt & pepper) to taste. Add broth (veggie broth for vegan heaven). Simmer till potatoes are cooked how you like them. Remove about 1/3 of the potatoes. (Optionally, add some diced tomato now) Add coconut milk. Heat. Blend till smooth. Add remaining corn and the potatoes you removed. Check your seasoning. (At the end I toss in some lime juice and cilantro) Enjoy

Serving Size: Makes 4 servings

Number of Servings: 4.0

Recipe submitted by SparkPeople user TAMILYN72.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving