Your favorite summer soup - with a twist! Living in Illinois, I always have an abundance of fresh sweet corn towards the end of summer, and usually end up making some corn chowder to use it up. This time, I decided to add some of my favorite Thai ingredients, including lemongrass, Thai basil, and kaffir lime leaves, to create this super flavorful soup. Coconut milk and a quick blend with an immersion blenders makes this vegan soup just a creamy as the original. This recipe is heavily adapted from "Summer Corn Chowder" in Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.

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