Ingredients:

4 ears fresh yellow corn or 3 cups of frozen corn

2 tbsp. refined coconut oil

1 medium yellow onion, diced (1 1/2 cups)

1 1/2 tbsp. minced garlic (4 cloves)

2 tbsp. peeled and minced ginger

1 1/2 tbsp. lemongrass paste

1 - 2 jalapeños, seeded and minced

3/4 tsp ground cumin

3/4 tsp ground coriander

2 (14 oz.) cans lite coconut milk

2 (14 oz.) cans of low-sodium chicken broth

1 lb. yellow potatoes, diced into cubes about 3/4-inch

salt and freshly ground black pepper

2 medium ripe roma tomatoes, seeded and diced (1 cup)

2 cups shredded cooked chicken

1/3 cup chopped fresh cilantro

1/3 cup chopped green onions

1 tbsp. fresh lime juice

Directions:

1. Cut corn kernels from cobs or use 3 cups of frozen corn

2. Heat coconut oil in a large pot over medium-high heat. Add in onion and sauté about 5 minutes then add in garlic, ginger, lemongrass, jalapeños, cumin and coriander and sauté 1 minute longer.

3. Pour in chicken broth, coconut milk, potatoes and season with salt and pepper to taste.

4. 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, stir occasionally.

5. Remove cobs from soup

6. Blend in blender about 2 ½ to 3 cups of the soup to add back in to thicken.

7. Return blended soup to pot along with tomatoes and cook 1 minute.

8. Add in chicken, cilantro, green onions and lime juice and stir.

9. Serve warm.

Bon Appetit!