Thai Chicken Corn Chowder

I love chicken soup.  I make it every Friday night, but I wanted something different.  This recipe was inspired by several others and it turned out so well, I had to post it!  A couple of things make this one a winner. First, it’s cold outside, and this is a warming recipe , so it's good for the kidneys and spleen, without too much heat, so still kid friendly.  It’s probiotic if you use the homemade hoisin and it’s made with bone stock, so it’s incredibly rich and nutrient dense. Most importantly, everyone loved it and loves the leftovers!

Probiotic, Paleo, Gluten Free, Dairy Free, Warming

---

Yield: About 6 servings
Ingredients

• 4 ears fresh yellow corn or 1 bag frozen organic corn
• 2 Tbsp refined coconut oil
• 1 Tbsp avocado oil
• 1 medium white or yellow onion , diced
• 1/2 cup chopped green onions, plus 1/3 cup for garnish
• 2 Tbsp minced garlic (4 cloves)
• 2 Tbsp peeled and minced ginger
• 1 small green pepper diced
• 1 - 2 jalapeños , seeded and minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 can coconut milk (preferably with no guar gum.  HERE is the one I use
• 4 cups bone stock, can be substituted for veggies stock or stock in a box
• Additional 2 cups bone stock or veggie stock
• 1 lb yellow potatoes , diced into cubes about 3/4-inch
• Salt and freshly ground black pepper
• 2 cups cherry tomatoes quartered
• 2 lbs. shredded cooked chicken (I boil my chicken breast gently in salted water in a separate pot)
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped green onions
• 2 Tbsp fresh lime juice , then more to taste and more for garnish

Probiotic hoisin sauce:

• 1 Tbsp homemade or store bought kim chi sriracha
• 1 tsp raw honey
• 1 Tbsp coconut aminos or gluten free tamari (tamari is not Paleo)

Instructions

1. Cut corn kernels from cobs and set aside (you should have about 3 1/2 cups).  Skip this step if using frozen corn. Heat coconut oil and avocado oil in a large pot over medium-high heat. Add in onion, green onion, green pepper, and saute until soft and browning then add in garlic, ginger, half of the jalapeños, cumin and coriander and saute 1 minute longer. Pour in chicken broth, coconut milk, potatoes and season with salt and pepper to taste (you'll need a fair amount of salt). Add in corn and cobs and bring mixture just to a light boil, then reduce heat to medium-low and cover and simmer until potatoes are tender about 20 minutes, stirring occasionally.
2. Add chicken, cook 5 minutes. Add tomatoes and corn and cook 1 minute. Serve warm (cool enough to keep the probiotic benefit!) with cilantro, green onions and lime juice and hoisin.