• 3 to 4 ears of corn, cooked and removed from cob (or one 16-ounce bag frozen corn, cooked)
  • 10 ounces baby red potatoes, quartered
  • 2 tablespoons grapeseed or peanut oil
  • 5 anchovy fillets
  • 1 medium onion, diced
  • 1/2 tablespoon green curry paste
  • 1-inch piece fresh ginger, grated
  • 1 (16-ounce) can coconut milk
  • 1 1/2 cups vegetable stock
  • 1 tablespoon sugar or palm sugar
  • 12 cherry tomatoes, halved
  • 2 tablespoons tarragon leaves


  1. Bring a saucepan filled with salted water to a boil. Add potatoes and cook for 10 minutes. Remove with a slotted spoon and set aside.
  2. In a medium saucepan over medium high heat, add oil, onions and anchovies. Saute until the anchovies have dissolved, about 5 minutes.
  3. Add the curry paste, ginger and coconut milk. Stir to combine, and bring to a boil.
  4. Stir in cooked potatoes and corn, followed by vegetable stock and sugar. Bring to a simmer, then reduce heat to low and cover; allow to cook for about 10 minutes.
  5. In a serving bowl, add some cherry tomato halves. Pour chowder over the top, and garnish with tarragon before enjoying.