Thai Chicken Corn Chowder

From Jeanette's Healthy Living

I used roasted corn that I found at Trader Joe’s, but regular fresh or frozen corn will do.  Kaffir lime leaves add a wonderful fragrance, but if you can’t find them, just leave it out. The sweet potatoes are a nice counterbalance to the curry.

1 tablespoon olive oil

1 medium onion, chopped

4 cloves garlic, minced

2 teaspoons Thai yellow curry paste

1 lemongrass stalk, tender parts only, minced

2 kaffir lime leaves

1 sweet potato, diced

1 russet potato, diced

2 cups roasted frozen corn, or regular corn

2 tablespoons fresh cilantro, minced

1 14-ounce light coconut milk

1 quart chicken broth

2 cup cooked chicken, chopped

2 tablespoons fish sauce or soy sauce

1 lime

Heat olive oil in a large stockpot over medium heat.  Add onion and cook until softened and lightly browned, about 5 minutes.  Add garlic and curry paste, and cook until fragrant, about 1 minute.  Add lemongrass, kaffir lime leaves, sweet potato, russet potato, corn, cilantro, coconut milk, chicken broth and chicken.

Bring to a boil, then reduce heat to low and simmer 20 minutes, covered, until potatoes are tender.  Add fish sauce and squeeze juice from lime to soup before serving.

Serves 10-12.