1 pound - yukon gold potatoes, scrubbed and cut into 1/2 inch pieces
1/4 cup - garlic cloves(8 to 12), each halved
1 large - white onion, diced
2 cups - vegetable broth
2 bags - 16 oz each frozen corn
1 can - 14 oz coconut milk
1 tsp - sea salt
1/2 tsp - ground black pepper
1/2 tsp - fresh grated ginger
1 - bay leaf
3 - whole fresh Thai chiles
1 tsp - red chili flakes
- Put the potatoes and garlic in medium saucepot with water to cover. Bring to a boil over high heat and boil until the potatoes are tender enough for a fork to slide in and out easily, about 15 minutes. Pick out the garlic pieces and set aside.
- Meanwhile, in another medium saucepot, saute the onion over medium heat with a splash of broth to prevent burning. Add the remaining broth and bring to a boil. Add the reserved garlic pieces, 1 bag of corn (about 2 1/2 cups), and the coconut milk, pepper flakes, salt, black pepper, and ginger. Bring back to a simmer, and simmer until the flavors blend, 5 to 8 minutes.
- Remove from the heat and let cool for 20 minutes before blending. Use an immersion blender or stand blender and roughly blend this mixture into a creamy yet chunky consistency (if using a stand mixture, remove the center lid to allow steam to escape and cover the hole with a towel). You want to create a creamy base out of the corn, but it shouldn't end up fully smooth.
- Add the reserved potatoes, the remaining bag of corn (2 1/2 cups), and the bay leaf. Bring slowly back to a simmer, stirring often. Discard the bay leaf before serving.
- Garnish with whole chile peppers.