there is nothing better than a steaming bowl of soup after coming back from a fall hike.
once we enter into the Fall and Winter months Justin and I have soup at least twice a week - quick, easy and delish. plus we are usually left with a couple bowls worth for lunch the following day.
i have been making corn chowder since we have been together - it was one of the first "go to meals" I learned to make when we started living together. every now and then i like to put a new spin on our classic corn chowder. the building blocks of the classic are still found here but also tucked away are a few additional flavors that bring this soup from humble to incredible.
lately, corn has been a daily part of our lives - for the past 4 weeks our csa has included a minimum of 4 ears of corn per week, often times more. what in the world are we to do with all this corn?
well duh. make corn chowder and toss it into anything and everything.
watermelon radish are less spicy than there cousins, they have a little kick to them but are more sweet than spicy. i love the hint of spiciness of the radish & green curry paste alongside the creamy coconut milk.
all the flavors work extremely well together creating a unique corn chowder experience like non other.
Green Curry Corn Chowder
you will need:
4 ears of corn - kernels cut off the cob
1 large watermelon radish - sliced and cut into bite size pieces
1 large golden carrot sliced into half moons
1 small jalapeno - finely minced (seeds removed for less heat)
2 cups banana fingerling potatoes cut into bite size pieces
1 can coconut milk + 1 can of water
1 tbsp green curry paste
1 tbsp honey or agave
salt to taste
handful of chives
remove corn kernels from the cob - set aside. slice your watermelon into 1/4" rounds and cut into bite size pieces. cut your carrots into half moons and finely mince the jalapeno, adjusting the amount to your specific tastes. cut potatoes into bite size pieces.
in a soup pot or dutch oven, heat a turn of olive oil over medium/high heat. add all veggies and cook for about 2 minutes, stirring frequently.
add 1 can of coconut milk + 1 can water. add curry paste and stir well - cover and simmer for about 20-30 minutes or until veggies begin to soften. at the very end, stir in honey or agave.
salt to taste. garnish each serving with freshly snipped chives.
also awesome served with toasted curry croutons from here!