*  Exported from  MasterCook II  *
 
                      Corn, Coconut And Fennel Chowder
 
 Recipe By     : COOKING RIGHT SHOW #CR9606
 Serving Size  : 6    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Right Show
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Cups          yellow onion -- thinly sliced
    2      Cups          leeks, stems removed -- cut into thin rings
    3      Tablespoons   garlic -- chopped
    1      Teaspoon      fennel seed
    1 1/2  Teaspoons     red pepper flakes
    1      Teaspoon      fresh serrano chiles -- seeded and slivered
    3      Tablespoons   olive oil
    4      Cups          fresh corn kernels>>>>>
                         -cut from the cob with cobs reserved
    8      C             rich chicken stock
    1      Tbsp          cornstarch
    5      C             coconut milk (unsweetened)
    1      Tbsp          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
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving