Curry Corn Chowder with Cod and Couscous

By á-1408

Ingredients

• 4 ears of corn
• 2 cups diced red skinned potatoes
• 3/4 cup chopped scallions
• 1 tsp. grated fresh ginger
• 4 cloves garlic, smashed
• 5 black peppercorns
• 5 cups chicken broth
• 4 tbsp. butter
• 1 red jalapeno pepper
• 1 can coconut milk
• 1 tbsp. red curry paste
• fresh basil
• fresh cilantro
• squeeze of lime
• Cooked Cod
• Toasted Pine Nut couscous

Preparation

Step 1

Cut corn off the cob. Combines cobs, 1 cup of potatoes, 1/2 cup scallions, ginger, garlic and peppercorns and chicken broth in a pot. Bring to a boil and simmer for 30 minutes, covered.

Melt butter in a separate bowl. Add remaining 1 cup of potatoes, jalapeno and corn. Cook for about 15 minutes.

Strain the broth, pressing out as much liquid as possible. Discard solids except for potatoes. Put liquid back into pot, and add the vegetables. Add coconut milk, cilantro and basil, and curry paste.

Just before serving add a squeeze of lime.