Thai Coconut Chicken Corn Chowder

Ingredients

• 4 ears fresh yellow corn
• 2 Tbsp refined coconut oil
• 1 medium yellow onion, )
• 1 1/2 Tbsp minced garlic )
• 2 Tbsp peeled and minced ginger
• 1 1/2 Tbsp lemongrass paste )
• 1 – 2 jalapeños,
• 3/4 tsp ground cumin
• 3/4 tsp ground coriander
• 2 cans lite coconut milk
• 2 cans cans low-sodium chicken broth
• 1 lb yellow potatoes,
• Salt and freshly ground black pepper
• 2 medium ripe Roma tomatoes, )
• 2 cups shredded cooked chicken )
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped green onions
• 1 Tbsp fresh lime juice,

Directions

1. Cut corn kernels from cobs and set aside (you should have about 3 1/2 cups), while reserving cobs.
2. Heat coconut oil in a large pot over medium-high heat. Add in onion and saute 5 minutes then add in garlic, ginger, lemongrass, jalapeños, cumin and coriander and saute 1 minute longer.
3. Pour in chicken broth, coconut milk, potatoes and season with salt and pepper to taste (you'll need a fair amount of salt).
4. Add in corn and cobs and bring mixture just to a light boil, then reduce heat to medium-low and cover and simmer until potatoes are tender about 20 minutes, stirring occasionally.
5. Remove cobs from soup, ladle out about 2 1/2 cups of the soup into a blender and blend until smooth (for a thicker consistency you can blend a little more).
6. Return blended soup to pot along with tomatoes and cook 1 minute. Add in chicken, cilantro, green onions and lime juice and stir. Serve warm.