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)