This dairy free corn chowder tastes like fall in a bowl; it's the perfect combination of sweet, spicy and creamy.
Roughly chop the potatoes, garlic and shallot / onion and add to a large pot with your oil and curry paste. Cook on medium high heat for 10 minutes until lightly browned. Cut the corn kernels off 2 of the cobs and add to the pot along with the bone broth. Simmer the soup on medium low heat for 30 - 45 minutes (or until potato chunks pierce easily with a fork). While the soup is cooking either boil or BBQ the remaining cob of corn. Add the coconut milk, salt & pepper and blend with an immersion blender until mostly smooth. Cut the cooked kernels off the remaining cob and add back to the soup along with freshly chopped Thai basil to serve.
Recipe by This Doctors Kitchen at https://www.thisdoctorskitchen.com/green-curry-dairy-free-corn-chowder/