Corn, Coconut And Fennel Chowder

Recipe Ingredients

4 cups	250g / 8.8oz	Thinly-sliced yellow onion
2 cups	474ml	Thin-rings-cut leeks - white and pale green
3 tablespoons	45ml	Chopped garlic
1 teaspoon	5ml	Fennel seed
1 1/2 teaspoons	7.5ml	Red pepper flakes
1 teaspoon	5ml	Seeded, slivered fresh serrano chiles
3 tablespoons	45ml	Olive oil
4 cups	250g / 8.8oz	Fresh corn kernels, cut from the cob - with cobs reserved
8 cups	1896ml	Rich chicken stock
1 tablespoon	15ml	Cornstarch
5 cups	1185ml	Coconut milk (unsweetened)
1 tablespoon	15ml	Finely-slivered fresh lime or lemon zest
2 cups	474ml	Thinly-sliced fresh fennel
		Kosher salt - to taste
		Freshly-ground white pepper - to taste
		Garnish
		Fresh cilantro or mint leaves
		Finely-slivered red bell peppers

Recipe Instructions

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 to 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.

This recipe yields 6 to 8 servings.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9606 broadcast 09-19-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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