Corn, Coconut and Fennel Chowder

• 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.

yellow onion, leeks stems, garlic, fennel seeds, red pepper, serrano chiles, olive oil, corn, chicken broth, cornstarch, coconut milk, lemon zest, fennel bulb, kosher salt, white pepper, cilantro

Taken from recipeland.com/recipe/v/corn-coconut-fennel-chowder-47312 (may not work)