Red Curry Corn Chowder

By CarrieG

Lois Upham

Ingredients

• 2 Tbsp vegetable oil
• 1 c chopped yellow onions
• 3 Tbsp finely chopped,peeled ginger
• 1 Tbsp minced garlic
• 3/4 tsp turmeric
• 1 Tbsp Thai red curry paste (or more to taste
• 6 c corn
• 4 c water
• 1 coconut milk
• Kosher salt to taste
• GARNISH
• 1 Tbsp vegetable oil
• 1 c corn
• Kosher salt to taste
• 1/4 c Thai or regular basil cut in fine strips (chiffonade)

Preparation

Step 1

In a large,wide pot heat oil over medium
Add onions,ginger and garlic
Cook,stirring,until onions are translucent-about 10 min
Add turmeric
Cook,stirring for 30 sec
Add curry paste
Cook,stirring,30 sec
Stir in corn and add water
Raise heat to high and bring to a boil
Reduce heat and simmer 10 min
Add coconut milk and simmer 2 min
Puree in food processor and keep warm until ready to serve
For garnish,heat oil in a small skillet over medium-high heat
Add corn and season to taste with salt
Cook,stirring,until lightly caramelized-about 5-7 min
Serve chowder in bowls garnished with corn and basil