Spicy Corn Chowder

I got this recipe from Julia's blog (http://julia.typepad.com/julia/). At first read it didn't thrill me but when I was moving I had to eat through my entire freezer and 1 large bag of peaches and cream no name frozen corn was the first thing to go. I made my soup spicy because it was summer and there's nothing better than a spicy meal in the heat.

• 750 g frozen corn kernels
• 1 can coconut milk
• 2 T vegetable oil
• 1/2 t red pepper flakes*
• 5 garlic cloves, minced
• 2 T fresh ginger, minced
• salt
• 2 tbsp coriander chutney
• 3 C chicken broth (you can find vegetarian "chicken broth" or use vegetable broth and make this a vegan delight)

Set aside 250g of frozen corn. Microwave remaining 500g 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 or food processor 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. Do not boil! Add salt and coriander chutney to taste.

Add remaining 250g frozen corn kernels and cook until they are heated through.

* I didn't have red pepper flakes so I used rooster (tuong ot toi vietnam) chili garlic sauce. This is the same company that makes sriracha hot sauce that is common on hotdog carts. I highly recommend keeping both of these sauces on hand. The sriracha is a nice heat and the garlic chili sauce is wickedly hot and LOADED with garlic.

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