Corn Chowder with Coconut Milk
Dana Treat Original
Serves 4-6

4 ears of corn
1 cup of coconut milk, divided
Olive oil
1 large leek, washed well, trimmed, cut into quarters, and thinly sliced
1 medium carrot, finely diced
1 stalk celery, finely diced
1 tsp. dried thyme
Sea salt and freshly ground black pepper
1 pound red skinned potatoes, scrubbed well, cut into 1-inch chunks
4 cups vegetable stock
2 tbsp. fresh tarragon leaves, coarsely chopped

Shuck the ears of corn and set aside two ears.  Cut the kernels off the other two and place the kernels in a blender along with ¾ of a cup of the coconut milk.  Add a pinch of salt and purée until smooth.  Set aside.

Set a soup pot over medium heat.  Add just enough olive oil to coat the bottom of the pot and then add the leeks, carrots, celery, and a large pinch of salt.  Stir well, then add the dried thyme.  Cook, stirring often, until the vegetables are fragrant and starting to soften, about 8 minutes.  Stir in the potatoes and cook for another 3 minutes.  Pour in the corn/coconut milk mixture and stir to coat the vegetables well.  Pour in the vegetable stock and bring to a boil.  Reduce the heat to a simmer and cover the pot.  Cook until the potatoes are tender, about another 10 minutes.

Cut the kernels off the other two ears of corn.  Add to the soup pot and cook for another 2-3 minutes, until the corn is just cooked through.  Stir in the remaining ¼ cup of coconut milk.  Season to taste with salt and pepper.  Serve in soup bowls garnished with tarragon.