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
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.
In a medium saucepan over medium high heat, add oil, onions and anchovies. Saute until the anchovies have dissolved, about 5 minutes. Add the curry paste, ginger and coconut milk. Stir to combine, and bring to a boil.
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.
In a serving bowl, add some cherry tomato halves. Pour chowder over the top, and garnish with tarragon before enjoying.