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Sweet Corn Chowder
Ingredients
  • 6 ears of the freshest white corn you can find about 4-5 cups of kernels
  • 1 medium red onion chopped
  • 1 T. olive oil
  • Salt pepper
  • 2 t. fresh serrano chiles minced
  • 2 C. Half and Half or whole milk
  • 1 14- oz. can of coconut milk
  • 1/2 C. warm vegetable broth or water
  • 4-5 large basil leaves
  • 2 t. fresh lime juice
  • Slices of jalapeno or serrano chile for garnish
  • Cayenne pepper
Instructions
  1. Cut the corn off the corn cobs. Set aside.
  2. Saute the chopped red onion in olive oil until the onion is softened. This will take about 5 minutes. Season onions with salt and pepper to taste. Add the corn kernels and the chopped serrano chile to the sauteed red onion. Stir.
  3. Add half and half and coconut milk to the corn mixture. Bring the soup to a simmer and simmer for about 15 minutes. Partially cover your pan as you do this.
  4. Take the soup off the heat and remove about two cups of the corn kernels from the soup. Blend the remaining soup in your blender . Put the reserved corn kernels back into the soup and add broth as necessary to thin the soup to the consistency you want.
  5. Julienne cut the fresh basil leaves and stir them into the soup. Add fresh lime juice and additional salt and pepper to taste. Garnish with a slice of fresh chile, additional strips of fresh basil, and sprinkle a bit of cayenne pepper on the soup.