thai corn chowder

Jill is owns Tin Can Web Marketing Agency & Rock Salt Restaurant and Cafe on Salt Spring Island.

Sauté in stock pot until translucent:
2 yellow onions (minced)
1/4 cup vegetable oil
1 Tablespoon red or green curry paste

Then add and sauté on low heat:
4 cups corn (fresh is best but frozen or canned will work)

Add and bring to a boil:
1 can of coconut milk
4 cups good vegetable of chicken stock

Reduce heat and simmer for 10 minutes.
Then add:
1 Tablespoon brown sugar
1 Tablespoon fish sauce
zest and juice from 1 lime

Puree until until rustic (1/2 way to smooth).

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