Curried Corn Chowder with Coconut Milk

Curried Corn Chowder with Coconut Milk
Serves 4

1 large onion, diced
About 3-4 cups red potatoes, bite-sized pieces
1 lbs chicken
4c chicken stock
1 can coconut milk
1 lbs frozen corn
1 tsp sugar
1 tbs curry powder
oil or ghee
thyme
cilantro, scallion

Saute onion for a few minutes, and then turn down and let brown a little.
Add potatoes and stock, and cook until potatoes are done. Mix in the thyme, curry, and coconut milk.
Blend half the soup, mix back together, and add the chicken if raw.
Once cooked, add the corn and simmer until cooked through. Finish with herbs and sugar, if needed.