Corn & Coconut Curry Chowder with Pale Ale

 Hooray - a new post!  This evening I made a yummy soup for dinner...very flavorful!

Ingredients:
6 large ears sweet corn, or 2 bags frozen corn (rinsed in cold water to thaw)
4 tbs olive oil
1 yellow onion, chopped
6 cloves garlic, chopped
1 1/3 cup pale ale (we used Sierra Nevada)
1 tsp salt
1/2 tsp pepper
4 cups vegetable broth (chicken will work as well)
2 cans (13.5 ounces each) coconut milk (we used light)
4 tsp red curry paste, or more to taste (we used about 1/2 tsp more)
large pinch cayenne, or more to taste
10 large leaves basil, thinly sliced
2 large red peppers, roasted and chopped (we used jarred)

Directions:

1. Preheat oven to 400 if using fresh corn, 450 if using frozen.
2. Place on a baking sheet, roast for 20 minutes. If using fresh corn, remove from oven and allow to cool enough to handle. Cut the kernels off the corn, set aside.
3. In a sauce pan over medium high heat, sauté the onions in olive oil until soft, about 5-10 minutes. 
4. Add the garlic and cook for 30 seconds. Add the beer, salt, pepper, vegetable broth, coconut milk, curry paste, corn kernels, and cayenne. 
5. Bring to a simmer and cook for 5 minutes.
6. Using an immersion blender, puree until smooth.  Stir in the basil and the red pepper.

Recipe adapted from The Beeroness