Saturday, May 8, 2010

Ginger Curry Fresh Corn Chowder

Serves: 4 to 6
Total Time: 50 minutes

2 Tbs. dairy-free butter or olive oil
1/2 large sweet yellow onion, chopped (about 1/2 cup)
2 1/2 Tbs. minced fresh ginger
2 cloves minced garlic
1 medium Yukon Gold potato, diced (about 1 cup)
1 (14 oz.) can coconut milk
2 c. vegetable broth
1 Tbs. curry powder
cayenne pepper to taste
3 – 4 ears of sweet corn, kernels removed from the cob (about 1 1/2 cups)
juice and zest of one lime
salt and fresh ground pepper to taste
1/2 bunch cilantro, chopped

Melt butter over medium heat in a large saucepan. Add onions, ginger and garlic, sauté 4 to 5 minutes, until soft. Add potatoes, sauté 3 to 4 minutes, until squash is soft. Stir in coconut milk, broth, curry and cayenne. Cover and simmer 20 minutes, until potatoes are tender. Add corn and simmer 5 minutes longer. Add lime juice and zest. Adjust seasonings to taste. Season with salt and pepper. Garnish with cilantro and serve.

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