|
|
Indochine flavors combine
to make probably the best soup ever to cross your lips. Your family
and friends will think it took hours to make this easy to prepare
chowder.
|
|
Ingredients:
4 C yellow onion; thinly sliced
2 C leeks, stems removed, cut into thin rings
3 T garlic, chopped
1 t fennel seed
1 1/2 t red pepper flakes
1 t fresh serrano chiles,; seeded and slivered
3 T olive oil
4 C fresh corn kernels; cut from the cob with cobs reserved
8 C chicken stock
1 T Cornstarch
5 C unsweetened coconut milk
1 T fresh lime or lemon zest, finely slivered
2 C Andy Boy fennel, thinly sliced
Kosher Salt to taste
White pepper to taste; freshly ground
1/4 C cilantro leaves, roughly chopped
Fresh cilantro or mint leaves
1 red bell pepper, diced
|
Directions:
| 1. |
Saute the onions, leeks, garlic,
fennel seed, pepper flakes and chiles in olive oil until crisply
cooked but not brown, about 5 minutes. |
| 2. |
In a separate pot, add corncobs to chicken
stock and simmer for 10- 15 minutes covered. Strain and add
stock to vegetable mixture. |
| 3. |
Dissolve the cornstarch in coconut milk
and add to broth along with the lime zest. Simmer for 5 minutes.
Add corn kernels and fennel and warm through. |
| 4. |
Correct seasoning and stir in the cilantro
just before serving. Thin, if desired, with additional stock.
Garnish with cilantro or mint leaves and red bell pepper. |
| |
Serves 10-12 |
|
|
|
