THAI COCONUT CORN CHOWDER FOR THE SOUP KITCHEN ENJOY DAN:

THAI COCONUT CORN CHOWDER FOR THE SOUP KITCHEN by CHEF DAN:

 Serves 30-40

FOR THE BROTH:

6 red skinned potatoes

5-scallions, chopped

2-thumb-size fresh ginger

6 garlic cloves, smashed

16 black peppercorns

2 stacks lemongrass, cut into thirds and smashed

4 tablespoon fish sauce

12 cups vegetarian stock

FOR THE CHOWDER:

2 (48 Oz) can corn

1/3-cup butter

5 scallions, chopped, white and green parts separated

12-red skinned potatoes, diced

4 red bell peppers cut into short narrow stripes

2 thumb-size fresh ginger, smashed

4 cup vegetarian broth

1 (48 Oz) can Mae Ploy coconut milk

1/4-cup curry power

1 tablespoon red curry paste

Salt and black pepper to taste

2 bunches cilantro, chopped divided

1/4-cup lemon juice

DIRECTIONS:

1.   Place all broth ingredients in a stock pot and bring to a boil.

2.   Reduce heat; cover and simmer for 1 hour.

3.   Strain and discard solids, reserve liquid and set aside.

4.   Heat the butter in a stock pot when sizzling add garlic, ginger and white parts of scallions, bell peppers and sauté for 5 minutes.

5.   Add curry paste and curry powder, sauté 1 minute longer.

6.   Add reserved broth coconut milk, corn, potatoes and half the cilantro, bring to a boil, cover reduce heat and simmer 20 minutes.

7.   Remove from heat and stir in lemon juice.

8.   Top with fresh cilantro.

ENJOY DAN:                                                                              HALLELUJAH!!