INGREDIENTS:

1/8 cup olive oil 1 large yellow onion, finely chopped 1 red chili, minced 8 stalks celery, finely chopped 1 yellow bell pepper, finely chopped 1 cup white wine 4 cups chicken stock 6 ears fresh corn 1 large sweet potato, peeled and finely chopped 4 cups water 1 teaspoon red pepper flakes 5 green onions, finely sliced Kosher salt 1 cup coconut milk chives for garnish 2 lobster (OR 1 pound shrimp in shells). Remove the meat and reserve the shells.

INGREDIENTS:

In a large heavy pot, heat the olive oil over medium heat. Add the onion, chili, celery and bell pepper to the pot and sweat 7 minutes. Add the lobster shells or shrimp shells and sweat another 5 minutes. Add the white wine and stir any caramelized bits up from the bottom of the pot. Add the broth and stir. Add the sweet potatoes and the water and red pepper. Add the green onions. Add the fresh corn and add the lid to the pot. Reduce the heat to low and simmer for 20-25 minutes. Add the coconut milk to the soup and simmer another 5 minutes. Remove the shells from the pot. Using a stick blender, puree just for a few pulses, so that you maybe roughly puree about 1/4 of the soup- just enough to add some smoother texture to the soup. Season to taste with kosher salt. Add the lobster meat, cut into bite sized pieces, or the shrimp and cook for a few minutes until the meat has just turned pinkish and opaque. Garnish with fresh chives and serve hot.