Corn, coconut and fennel chowder

6 Servings

Ingredients

Quantity Ingredient
4 cups Yellow onion; thinly sliced
2 cups Leeks, stems removed; cut into thin rings
3 tablespoons Garlic; chopped
1 teaspoon Fennel seed
1½ teaspoon Red pepper flakes
1 teaspoon Fresh serrano chiles; seeded and slivered
3 tablespoons Olive oil
4 cups Fresh corn kernels>>>>> cut from the cob with cobs reserved
8 cups Rich chicken stock
1 tablespoon Cornstarch
5 cups Coconut milk (unsweetened)
1 tablespoon Finely slivered fresh lime or lemon zest
2 cups Thinly-sliced fresh fennel
Kosher Salt--To Taste
White Pepper To Taste; freshly ground
¼ cup Cilantro leaves; roughly chopped
<<Garnish>>
Fresh cilantro or mint leaves
Finely slivered red bell peppers

Directions

Saute the onions, leeks, garlic, fennel seed, pepper flakes and chiles in olive oil until vegetables are crisply cooked but not brown, about 5 minutes. In a separate pot add corn cobs to chicken stock and simmer for 10 ~ - 15 minutes covered. Strain and add stock to vegetable mixture.

Dissolve the cornstarch in the coconut milk and add to broth along with the lime zest. Simmer for 5 minutes. Add corn kernels and fennel and warm through. Correct seasoning and stir in the cilantro just before serving.

Thin, if desired, with additional stock.

Garnish with cilantro or mint leaves and finely diced red bell peppers.

Yield: 6 to 8 servings

Recipe By : COOKING RIGHT SHOW #CR9606 Posted to MC-Recipe Digest V1 #226 Date: Fri, 27 Sep 1996 05:43:33 -0400 From: billspa@... (Bill Spalding)

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