CORN SOUP WITH COCONUT MILK AND GINGER2 tablespoons unsalted butter
1 small onion, chopped fine (about 1/2 cup)
2 cups milked corn (from about 8 ears of corn)
2 teaspoons minced ginger
1/2 cup coconut milk or coconut cream (not cream of coconut)
1 cup chicken stock
Salt and freshly ground black pepper (to taste)
1/4 cup snipped or minced chives (for garnish)
Heat a 12-inch skillet or large saucepan with the butter over medium-low heat. When butter is melted, add onion and cook for 4 minutes, stirring frequently. Do not brown onions.
Add corn, ginger, coconut milk, and chicken stock; simmer gently for 2 minutes. Do not allow to boil. Add salt and pepper to taste.
Serve garnished with chives.
Serves 4 as a first course
Source:
The Kitchen Detective: A Culinary Sleuth Solves Common Cooking Mysteries With 150 Foolproof Recipes by Christopher Kimball