Corn, Coconut And Fennel Chowder

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Title: Corn, Coconut And Fennel Chowder
Categories: New text im, Cooking rig
Yield: 6 servings


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

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