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Corn: Corn, Coconut & Fennel Chowder

Source of Recipe

unknown


List of Ingredients

4 cups yellow onion, thin sliced
2 cups leeks, stems removed, thin sliced
3 tablespoons garlic, chopped
1 teaspoon fennel seed
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon fresh serrano chile, seeded, minced
3 tablespoons olive oil
4 cups fresh corn kernels, cobs reserved
8 cups rich chicken stock
1 tablespoon cornstarch
5 cups unsweetened coconut milk
1 tablespoon finely slivered lime or lemon zest
2 cups thiin sliced fresh fennel
kosher salt to taste
1/4 cup rough chopped cilantro leaves


Recipe

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.