Spicy Thai Coconut Corn Chowder

Cut the corn kernels off the cob(s). Peel and dice the onion(s). Deseed and dice the red bell pepper(s). Dice the Yukon Gold potatoes into ½ inch cubes. Halve the lime(s), juice one half (1 lime), and divide the other half (1 lime) into wedges. Mince the Thai chile(s).

Heat 1 tbsp (2 tbsp) vegetable oil in a large pot over medium-high heat. Add diced onion, diced red bell pepper, and just half the minced Thai chile. Cook until onion is translucent and softened, 3 to 5 minutes. Add green curry paste and cook, stirring frequently, until fragrant, 1 to 2 minutes.

Add the corn kernels, diced Yukon Gold potato, coconut milk and 2 cups (4 cups) water to the pot. Bring to a boil, and reduce heat to low. Simmer chowder until potatoes are fork-tender and coconut milk has thickened slightly, 8 to 10 minutes.

Thinly slice the scallions. Pick and roughly chop the cilantro leaves. Add lime juice to the chowder. Taste, and add salt as necessary. Ladle the spicy Thai coconut corn chowder into two large bowls. Top with sliced scallion, chopped cilantro, and any remaining minced Thai chile. Serve with lime wedges. Enjoy!