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thai corn chowder
This elegant soup has an amazing corn flavor - tasting "more like corn than corn itself," exclaimed a guest, and goes well with fruity white wines like Riesling or Gewurtztraminer.

ingredients
1 tsp curry powder
1/2 tsp ginger
1 inch galangal root
1 tsp salt
2 tsp lemongrass
4 cloves garlic
1 small Thai bird chili or 1/2 a jalapeno
1 tsp vegetable oil
1 can corn
1 can coconut milk
2 Tbsp chopped basil

Mince garlic, chili, and lemongrass (frozen grated lemongrass is available in many Asian markets and is far more convenient than dealing with the fibrous fresh stalks), and smash the galangal root once or twice with the flat edge of your knife. (Galangal is an aromatic root similar to ginger. If you can't find it, double the amount of ginger used).

Heat oil in a saucepan and fry the garlic, chili, lemongrass, ginger, curry powder and galangal for about thirty seconds, then add the corn and coconut milk. Cook over medium heat for about ten minutes. Pour the chunky soup into the blender and puree until smooth; return to the pan and add the chopped basil and simmer another five minutes.

don't stop now: more corn chowder goodness this way!

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