---------- Recipe via Meal-Master (tm) v8.04
       Title: Corn, Coconut And Fennel Chowder
  Categories: New text im, Cooking rig
       Yield: 6 servings
         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
   :          <<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 diced
   red bell peppers.
   Yield: 6 to 8 servings
   Recipe By     : COOKING RIGHT SHOW #CR9606
                                         Date: 09/26/96