Corn, Coconut And Fennel Chowder

* Exported from MasterCook II *

Corn, Coconut And Fennel Chowder

Recipe By : COOKING RIGHT SHOW #CR9606
Serving Size : 6 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Cups yellow onion -- thinly sliced
2 Cups leeks, stems removed -- cut into thin rings
3 Tablespoons garlic -- chopped
1 Teaspoon fennel seed
1 1/2 Teaspoons 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 C rich chicken stock
1 Tbsp cornstarch
5 C coconut milk (unsweetened)
1 Tbsp 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

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