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Add the reserved garlic pieces, 1 bag of the corn, the coconut milk, pepper flakes, salt, black pepper and ginger. Bring back to a simmer, and simmer until the flavors blend, 5-8 minutes.
Add the corn, potatoes, chicken stock, water, and hot sauce. Bring to a boil, lower the heat, and simmer uncovered, stirring occasionally, for 8 to 10 minutes, or until the potatoes are almost tender.