The Yum Yum Factor

So, it's supposedly summer. The fact that I spend my mornings wondering which coat I need to grab when I want to take my coffee on my front porch in the mornings tell me otherwise, but, whatever. In the spirit of pretending that it we are enjoying a balmy June, I give you a lighter, brighter version of one of our favourite soups, corn chowder.  I first published this recipe on NoReEats, the blog where three of us documented our year of never repeating a recipe, which, in retrospect, was insane, but this is a soup that I still often make during the summer when we are craving some corn chowder but don't want anything with heavy cream and bacon.  Thai Corn Chowder soup stock: 6 cups of chicken stock the cobs from 6 cobs of corn 2 stalks lemongrass, crushed 2 lime leaves handful of cilantro stalks Cut the corn from the cobs, put the corn in a bowl and set aside. The cobs will go into the stock pot. Bring the stock and the rest of the ingredients, along with ...