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A Recipe for
Corn Coconut & Fennel Chowder
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
This Recipe for Corn Coconut & Fennel Chowder is one of thousands in the Recipes-to-go Fruit Cookbook.
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
If you enjoy this Corn Coconut & Fennel Chowder Recipe - you should enjoy the recipe collections you can find on the websites below:
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
This is a recipe for Corn Coconut & Fennel Chowder from the recipe cookbook of Recipes-to-go (Fruit)
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
| Jim Davis, "Garfield" |
An empty belly is the best cook. |
| Estonian Proverb |
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
: <<Garnish>>
: 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
Serves: 6
Corn Coconut & Fennel Chowder Recipe brought to you by Recipes To-Go