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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Corn, Coconut and Fennel Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions