Home - By Category - Recipe - New Text Im Page 1 | Cooking Rig Page 1

Corn~ Coconut & Fennel Chowder

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CORN~ COCONUT & 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
  :          <>
  :          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
 
MMMMM

Display Recipe for Import.