6 oz thinly sliced Geoduck from Canada siphon meat
2 Tbsp chopped cilantro
In a large saucepan, melt butter over medium heat. Add ginger, onion and bell peppers, stir and cook for about 2 minutes or until vegetables are translucent and softened. Stir in potatoes and chicken stock. Lower heat, cover and simmer until potatoes are tender, about 15 minutes. Turn heat to medium, add both creamed corn and corn kernels and cook for 3 minutes. Add cream, season soup with salt and chilies to taste, and bring to a boil. Add geoduck slices and stir briefly to mix. Remove from heat, cover and steep for 1 minute. Stir in chopped cilantro. Ladle into serving bowls and serve with slices of good crusty bread.