Corn Coconut Fennel Chowder
Ingredients| 1 no ingredients |
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4 c yellow onion -- thinly
: sliced
2 c leeks, stems removed -- cut
: into thin rings
3 TB garlic -- chopped
1 ts fennel seed
1 1/2 ts red pepper flakes
1 ts fresh serrano chiles --
: seeded and slivered
3 TB olive oil
4 c fresh corn kernels>>>>>
: cut from the cob with cobs
: reserved
8 c rich chicken stock
1 TB cornstarch
5 c coconut milk (unsweetened)
1 TB finely slivered fresh lime
: or lemon zest
2 c thinly-sliced fresh fennel
: Kosher Salt--To Taste
: White Pepper To Taste --
: freshly ground
1/4 c cilantro leaves -- roughly
: chopped
: <<Garnish>>
: Fresh cilantro or mint
: leaves
: finely slivered red bell
: peppers
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
Date: 09/26/96
Servings:
6
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