Asian Coconut Corn Chowder

Houston, we have corn. Our CSA has been...hmm...generous with the corn these past few weeks. By generous I mean I think we have full fields of corn in the house right now. And the best way to consume large quantities of a specific kind of produce? Soup. Corn chowder was the first thing that came to mind, but so often it's ridiculously heavy, hot and fatty. Something I have no interest in during a Virginia August.

To lighten and make a healthier corn chowder, the husband made me this Asian inspired version. The base is a coconut milk and it's topped with lots of herbs and lime. The bonus is that you can eat it cold. Let's face it. There are days during the summer when you refuse to even microwave something.

Coconut Corn Chowder

(Heavily adapted from Food Network but we were missing some ingredients...)

///Ingredients///

• 4 ears corn
• 2 cups diced red-skinned potatoes 
• 3/4 cup onion
• 2 tablespoons grated peeled fresh ginger
• 4 cloves garlic, smashed
• 8 black peppercorns

• 2 tablespoons unsalted butter
• Kosher salt
• 1 banana pepper, seeded and minced 
• 1 13.5-ounce can coconut milk
• 8 fresh basil leaves
• 8 fresh mint leaves
• Juice of 1/2 lime, plus lime wedges for garnish

///Directions/// (They're tedious but worth it!)
Cut off the corn kernels. Combine the cobs, 1/4 cup potatoes, 1/4 cup onion, 1 tablespoon ginger, the garlic, peppercorns and 5 cups water in a pot. Bring to a boil, then simmer for 25 to 30 minutes.

Half way through the cob cooking, melt butter over medium heat in a separate pot. Add the rest of the potatoes and salt and cook until you can stick a fork through them. Add the rest of the ginger, the pepper, corn kernels and keep on the stove until the veggies are cooked. Strain the broth (the pot with the cobs) and get rid of the solids. Add two cups of the broth to the other pot, bring to a boil and simmer for 10 minutes. Add the coconut milk, herbs and season with sriracha and salt. 

What are you doing with summer corn?