"Thai Shrimp & Corn Chowder" – Rachael Ray

Ingredients

• 5 ears of corn, shucked
• 3 tbsp. butter
• 1 large leek or 2 medium leeks—trimmed, halved lengthwise, and cut into 1/4-inch half-moons
• 1 red bell pepper, cut into 1/4-inch cubes
• 2 red or green chiles (such as jalapeño or Fresno), finely chopped
• 1 1/2-inch piece of fresh ginger, peeled and chopped or cut into matchsticks
• 4 large cloves garlic, chopped or grated
• 3 tbsp. red curry paste
• 1 quart chicken stock or vegetable stock
• 1 can (14 oz.) unsweetened coconut milk
• 1 tbsp. fish sauce
• 1 lb. medium to large shrimp, peeled and deveined, tails removed
• 2 limes—1 juiced (about 2 tbsp.), 1 cut into wedges for serving
• 1 cup fresh Thai basil or regular basil, torn or sliced into thin ribbons
• ¼ cup fresh mint leaves or cilantro leaves, chopped