Thai(ish) Corn Chicken Chowder

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)