Thai-inspired coconut corn chowder

270.0 gram(s) Corn on the Cob, Sweet Corn, Medium Ear
1.0 sweetpotato, 5" long Sweet potato
0.7 cup, chopped Onions, raw
2.0 tsp Ginger Root
2.0 1tsp Olive Oil
1.66 cup polar lite coconut milk
2.0 cup Swanson Chicken Fat Free Chicken Broth Less Sodium
0.25 cup lemon grass tea
0.33 lime yields Lime Juice

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.