Hot Chilli Corn Chowder

This one has a kick to it depending on how many chilli peppers you use, so adjust to your taste preferences. It also has a wonderful creamy base and great flavour.

Ingredients

Soup Base:
1 tablespoon butter
1 cob of corn
½ onion (diced)
2 cloves garlic
2 tablespoons garlic
2 tablespoons tomato paste
1 cup chicken broth (homemade or low sodium)
½ can (3/4 cup) coconut milk
½ teaspoon salt
½ teaspoon coriander
¼ teaspoon fresh pepper
Garnish:
1 small red pepper (small dice)
1 cob of corn
2 – 6 pickled hot chilli peppers
¼ cup fresh cilantro (chopped)

Directions

Carefully cut the corn off of both cobs and keep half for the base and half for the garnish.
Preheat a medium sized pot on medium heat. Add the butter and then the corn and onion. Sauté until lightly browned.
Add the garlic and sauté for another minute, stirring regularly.
Now add the tomato paste, broth, coconut milk, salt, coriander and pepper. Bring to a boil and reduce heat. Simmer for 5 minutes to soften up the veggies.
Remove the base from the stove and let it cool for 10 minutes. Now puree using a food processor, blender or immersion blender until very smooth.
Add the smooth pureed base back to the pot and add the garnish veggies. Simmer again for 5 minutes or so, check the taste and adjust seasoning if necessary. Now its time to enjoy.

PREP 25 mins
COOK 15 mins