Cooking Index - Cooking Recipes & IdeasCorn, Coconut And Fennel Chowder Recipe - Cooking Index

Corn, Coconut And Fennel Chowder

Type: Vegetables
Courses: Soup
Serves: 6 people

Recipe Ingredients

4 cups 250g / 8.8ozThinly-sliced yellow onion
2 cups 474mlThin-rings-cut leeks - white and pale green
3 tablespoons 45mlChopped garlic
1 teaspoon 5mlFennel seed
1 1/2 teaspoons 7.5mlRed pepper flakes
1 teaspoon 5mlSeeded, slivered fresh serrano chiles
3 tablespoons 45mlOlive oil
4 cups 250g / 8.8ozFresh corn kernels, cut from the cob - with cobs reserved
8 cups 1896mlRich chicken stock
1 tablespoon 15mlCornstarch
5 cups 1185mlCoconut milk (unsweetened)
1 tablespoon 15mlFinely-slivered fresh lime or lemon zest
2 cups 474mlThinly-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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