• Cut corn kernels off 4 yellow corn cobs and set aside (about 3 1/2 cups); reserve cobs.
• Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add 1 medium diced yellow onion and saute until soft and fragrant before adding in 4 cloves minced garlic (or frozen cubes), 2 teaspoons peeled and minced ginger (or frozen cubes), ½ teaspoon cumin, and 1 seeded and minced jalapeno (if using); about 3-5 minutes.
• Pour in 2 cans chicken broth (about 3 ½ cups), 2 cans coconut milk, 1 pound yellow diced potatoes and season with a big pinch of salt and pepper.
• Add corn kernels and cobs and bring mixture to a boil, then reduce heat to medium-low and cover and simmer until potatoes are tender about 15-20 minutes, stirring occasionally.
• Remove cobs from soup. Very carefully insert an immersion blender and blend until desired thickness. Alternatively, ladle out about 2 -3 cups of the soup into a blender and blend until smooth; return blended soup to pot.
• Stir in 1 diced red bell peppers, 2 cups shredded cooked chicken, ½  cup chopped cilantro, and  juice and zest from ½ a lime. Serve warm.

SERVING SUGGESTIONS

• To complete the meal serve with my favorite side salad, and crusty bread or breadsticks.

SWAP SUGGESTIONS

• Protein: Swap the shredded rotisserie chicken with 1-2 cups of crisped and crumbled bacon.
• Vegetarian: Replace the chicken stock with vegetable stock and omit the chicken all together.
• Gluten-free: Recipe is gluten free as written.
• Other: Coconut milk can be swapped for heavy cream for a more traditional chowder.

WEEKEND PREP / MAKE AHEAD

• Entire chowder can be prepared in advance and stored for up to 4 days in the refrigerator or frozen and reheated for up to 3 weeks.
• Slice or dice corn, onion, potatoes, and bell pepper and store in airtight bag or container.
• Shred rotisserie chicken in advance and store.