Spice up your evening with this warming curry corn chowder, a twist on the classic New England comfort food.Ingredients:3 to 4 ears of corn, cooked and removed from cob (or one 16-ounce bag frozen corn, cooked)10 ounces baby red potatoes, quartered2 tablespoons grapeseed or peanut oil5 anchovy fillets1 medium onion, diced1/2 tablespoon green curry paste1-inch piece fresh ginger, grated1 (16-ounce) can coconut milk1 1/2 cups vegetable stock1 tablespoon sugar or palm sugar12 cherry tomatoes, halved2 tablespoons tarragon leavesSteps: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.For more amazing shows & recipes download the Tastemade App: http://link.tastemade.com/HE7m/1cY7XuVWaA___Subscribe to Tastemade: http://taste.md/1QsXIWqFIND us on Snapchat Discover: http://taste.md/1P9UuDMLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PMore daily programming http://www.tastemade.comWatch us behind the scenes at Snapchat: @tastemade