Corn and Potato Soup

Sometimes a recipe reads like a charm and drives you into the kitchen that instant. That being the case, I use the recipe as a launch pad for my experiment. The original reads like a chowder, albeit with coconut milk. I follow the path but tweak in some eastern flavors with lemongrass, kaffir lime leaves, Thai basil and lime. How good can this be? Try it!

CORN AND POTATO SOUP

Inspired by Sarah Jampel from New York Times

Serves 4

1 small Onion

3 Garlic cloves

2 Ginger slices

1 tablespoon Olive Oil

2 Green Chiles

2 Lemongrass stalks

2-3 Kaffir Lime Leaves

3 small Red Bliss Potatoes

1 cup fresh or frozen Corn

1 14oz can Coconut Milk

1/2 teaspoon Kosher Salt

Fresh ground Black Pepper

Garnishes

Fried Onions

Thai Basil Leaves

Cilantro

Lime Juice

Chop onion roughly.

Slice garlic cloves. 

Slice 1 green chile thinly.

Cut lemongrass at the root ends. Remove outer leaves and cut the stalks into 2 inch pieces. Slit them partially.

Heat oil in a deep saucepan. 

When it shimmers add onion, garlic, ginger and sliced green chiles. Saute till onion is traslucent.

Wash potatoes. Dry and slice into thin half moons.

Add corn.

 Add potatoes into the pan, Saute for 30 seconds. 

Pour coconut milk into the pan. 

Drop lemongrass and kaffir lime to pan.

Fill the can with water and add to pan.

Slit remaining chile lengthwise in half and add to soup. 

Season with salt and pepper. 

Bring soup to a simmer and cook for 15-20 minutes.

Fish out the lemongrass, kaffir lime and the whole green chile.

Use an immersion blender to roughly puree the soup. Thin the soup with water if you want to. Season again if you do. 

Heat the soup again.  

Serve the soup garnished with fried onions, herbs of your choice and large squirt of lime juice.

Lighter than the usual chowder, the soup is a good pick me up!

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