Thai Corn Chowder

This recipe is a great one for something fast with minimal steps. Not quite stupid easy and does make a bit of a mess as you need the blender and its just one more thing that needs to be washed. Not a pain in the backside kind of mess, just extra clean up but well worth it.

I use the already minced lemon grass, but the dried stuff can be used just as well. I think the minced in the tube just has a bit more of a lemon back note that is easier to detect and adds a fresher grassiness to the dish that is absent in the dried. Not everyone can easily find the already minced, including me, so the dried is a good enough substitute.

Thai Corn Chowder

• 2 16 oz bags frozen corn - thawed
• 2 cans chicken broth
• 1 onion diced
• 1 red jalapeno pepper thinly sliced
• 1 T minced garlic
• 2 T lemon grass puree (or equal dried)
• 2 T cilantro finely chopped
• 1/8 t cayenne pepper
• Salt and pepper to taste

Lightly coat bottom of pan with olive oil and sweat the onions until translucent. Add onion to blender with 1 can broth, 1 bag of corn and cilantro. Process until nearly smooth.

Add a little more oil to the bottom of the pan, add lemon grass, jalapeno slices and garlic. Cook over low heat 30 seconds until the garlic is just starting to turn clear. Stir constantly so as to not burn the garlic. Add the corn puree, cayenne and remaining bag of corn to the pan. Increase heat and bring to a boil then reduce to a simmer. Add remaining broth to thin to consistency you like in a chowder. (Starch content of the corn varies so you may need the entire can to get it to the right consistency). Test for salt and pepper. Simmer 5-10 minutes until heated through.