Thai Corn Chowder

Serves 6

Cut the kernels off the ears of corn and set aside.
Put the cobs into a saucepan with the onion, garlic, lemongrass and water.
Bring to the boil.
Reduce the heat and simmer or about 20 minutes.

Drain this through a sieve.
Discard the solids and keep the liquid.
It should be about 500ml.

Heat the oil and butter in a saucepan and fry the four potatoes for 5-10 minutes over a gentle heat, stirring frequently.
Add the garlic, red pepper and seasoning and fry for another 5 minutes.
Add the reserved liquid and coconut milk.
Cover and simmer until the potatoes are soft.
Stir in the herbs, tomatoes and spring onions and serve.