Recipe - Corn Coconut And Fennel Chowder

4 cup Yellow onion; thinly cut or sliced up
2 cup Leeks, stems removed; cut
into thin rings
3 tablespoon Garlic; chopped
1 teaspoon Fennel seed
1 One half teaspoon Red pepper flakes
1 teaspoon Fresh serrano chiles;
seeded and slivered
3 tablespoon Olive oil
4 cup Fresh corn kernels
cut from the cob with cobs
reserved
8 cup Rich chicken stock
1 tablespoon Cornstarch
5 cup Coconut milk (unsweetened)
1 tablespoon Finely slivered fresh lime
or lemon zest
2 cup Thinly cut or sliced up fresh fennel
Kosher SaltTo Taste
White Pepper To Taste;
freshly ground
One fourth cup 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 minced red bell peppers.

Yield: 6 to 8 servings

Recipe By : COOKING RIGHT SHOW #CR9606

Posted to MCRecipe Digest V1 #226

Date: Fri, 27 Sep 1996 05:43:33 0400

From: billspa@icanect.net (Bill Spalding)