Corn Chowder with Green Curry and Kaffir Lime


Corn Chowder with Green Curry and Kaffir Lime


9 medium/small Yukon potatoes with skins on, ( 3 C chopped)

5 C corn kernels (@6 ears corn), reserve the shaved ears or frozen

1 large onion, Cone #2

1 bulb garlic, Cone #1(heaping 1 T)

8 C water

3 veggie bouillon cubes (Rapunzel)

1 T. green curry

6 kefir lime leaves

1 tsp lemon grass cone #1 

One 13.5 oz can coconut milk

chopped cilantro, for garnish( optional)

lime juice 


Cook potato until fork tender. Set aside to cool. Shave corn and set aside. Break up the corn cobs in 1/2 or 1/3rds with your hands. Cook sliced onions with a sprinkle of salt and pepper for about 10 minutes in a large soup pot (7 quart) on medium heat stirring frequently until onion is soft and translucent. Add garlic. Cook, stirring along the way, another few minutes. (If the pan gets too dry while the onions and garlic are cooking, you can add a little water to avoid over-browning.)  Add water, veggie cubes, curry, kefir lime leaves, lemon grass, and corn cobs. Bring to a boil over high heat. Season with added salt if bouillon cubes are low-sodium. Reduce heat to medium and simmer for 10-15 minutes. Remove from heat. Remove corn cobs and discard. Transfer the lime leaves into a high-speed blender. Add fresh corn and coconut milk to the soup pot.  Cook on high for about 1 minute, until soup is at a simmer. Remove from heat. Take half of the soup(@5 cups) and blend with the lime leaves until smooth. (Be careful when blending! Don’t overfill the blender and start p]slowly.)

Add the blended soup back to the soup pot. Chop the potatoes and add to the soup. Season to taste with more salt and pepper and curry if using, and serve warm. Garnish with chopped cilantro if desired. serve with sliced chilies.


Yield: @12 C ( Serves 6)

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