Submitted by Rosalynde
1 lb. frozen corn kernels
1 (14oz) can coconut milk
2 T vegetable oil
1/2 t red pepper flakes
4 garlic cloves, minced
2 T fresh ginger, minced
3 C low-salt chicken broth
1 lb. boneless skinless chicken breast OR thighs, cut into 1/2 inch pieces
1 (11oz) can corn niblets
Microwave frozen corn for 1-2 minutes until it is completely defrosted but not hot. Process this corn with the coconut milk on high speed in a blender until it is creamy.
Combine oil, red pepper, garlic and ginger in large pot. Cook, stirring, until fragrant but not browned, 1-3 minutes.
Add broth and corn mixture and simmer over medium-low heat about 15 minutes.
Add chicken, canned corn with liquid and cook until chicken is no longer pink (7-15 minutes is my guess.)
Garnish with cilantro and lime wedges.
(from Cook's Country magazine)