Thai Chicken & Corn Chowder

In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the onion and carrots, and sauté until softened, about 5-7 minutes.

Stir in the garlic, ginger, red curry paste, cumin, and coriander. Cook for another 1-2 minutes until fragrant.

Add the diced sweet potato, chicken broth, coconut milk, and lemongrass. Bring to a boil, then reduce the heat and simmer, covered, for 15-20 minutes, or until the potatoes are tender. If using whole lemongrass stalks, remove them before the next step.

For a thicker, creamier chowder, use an immersion blender to blend about half of the soup directly in the pot. Alternatively, scoop out about 2-3 cups of the soup, blend it in a regular blender, and then return it to the pot.

Stir in the corn kernels and the pre-cooked shredded chicken. Cook for another 5-10 minutes, just until the chicken is heated through and the corn is tender.

Remove the pot from the heat. Stir in the lime juice, lime zest, and fish sauce (if using). Season with salt and pepper to taste. Ladle the chowder into bowls and garnish with fresh cilantro, chopped green onions, and a lime wedge.