Corn, Coconut and Fennel Chowder Recipe

Name: Corn, Coconut and Fennel Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups yellow onion thinly sliced; 2 cups leeks stems removed, cut into thin rings; 3 tablespoons garlic chopped; 1 teaspoon fennel seeds; 1 1/2 Teaspoons red pepper flakes; 1 teaspoon serrano chiles seeded and slivered; 3 tablespoons olive oil; 4 cups corn cut from the cob with cobs reserved; 8 cups chicken broth; 1 tablespoon cornstarch; 5 cups coconut milk (unsweetened); 1 tablespoon lemon zest or lime, fresh grated; 2 cups fennel bulb thinly sliced; 1 x kosher salt to taste; 1 x white pepper to taste; 1/4 cup cilantro roughly chopped

Servings: persons

4 cups yellow onion thinly sliced
2 cups leeks stems removed, cut into thin rings
3 tablespoons garlic chopped
1 teaspoon fennel seeds
1 1/2 Teaspoons red pepper flakes
1 teaspoon serrano chiles seeded and slivered
3 tablespoons olive oil
4 cups corn cut from the cob with cobs reserved
8 cups chicken broth
1 tablespoon cornstarch
5 cups coconut milk (unsweetened)
1 tablespoon lemon zest or lime, fresh grated
2 cups fennel bulb thinly sliced
1 x kosher salt to taste
1 x white pepper to taste
1/4 cup cilantro roughly chopped

1
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.
2
In a separate pot add corn cobs to chicken stock and simmer for 10 to 15 minutes covered.
3
Strain and add stock to vegetable mixture.
4
Dissolve the cornstarch in the coconut milk and add to broth along with the lime zest.
5
Simmer for 5 minutes.
6
Add corn kernels and fennel and warm through.
7
Correct seasoning and stir in the cilantro just before serving.
8
Thin, if desired, with additional stock.
9
Garnish with cilantro or mint leaves and finely diced red bell peppers.

1425

kcal

Calories

Fat

Carbs

169

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 cups yellow onion thinly sliced, 2 cups leeks stems removed, cut into thin rings, 3 tablespoons garlic chopped, 1 teaspoon fennel seeds, and more.

Yes, Corn, Coconut and Fennel Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn, Coconut and Fennel Chowder

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