Free Recipe Corn, Coconut and Fennel Chowder
Recipe Type: Free Tex Mex Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 6
Ingredients for Corn, Coconut and Fennel Chowder Recipe
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
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Fresh cilantro or mint
-leaves
Finely slivered red bell
-peppers
Corn, Coconut and Fennel Chowder Preparation
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@icanect.net (Bill Spalding)
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