WINE & FOOD AFFAIR RECIPES

Soups

Station 10 Corn Chowder with Fennel and Coconut

Hook & Ladder Winery

2134 Olivet Road
Santa Rosa, CA 95401
hookandladderwinery.com

Coconut milk and fennel add light, refreshing hints to this creamy corn chowder.

Ingredients:
  • 8 cups chicken stock
  • 6 cups fresh corn kernels cut from cobs, with cobs reserved
  • 3 tablespoons olive oil
  • 4 cups thinly sliced yellow onions
  • 2 cups thinly sliced leeks (white and tender green portions)
  • 2 medium jalapeño chiles, seeded and minced
  • 1 teaspoon red pepper flakes
  • 3 tablespoons minced garlic
  • 1 tablespoon fennel seeds, cracked
  • 2 tablespoons cornstarch
  • 6 cups unsweetened light coconut milk
  • 1 tablespoon grated lime or lemon zest
  • 2 cups thinly sliced fennel bulb
  • Kosher salt and freshly ground white pepper, to taste
  • 1/4 cup fresh cilantro leaves, stemmed and chopped, plus more for garnish
  • 1 red bell pepper, seeded and julienned
  • Toasted coconut for garnish

Directions:

In a large pot, combine the stock and corncobs, cover and simmer for 15 minutes.

In a large stockpot, warm the olive oil. Add the onions, leeks, jalapeños, red pepper flakes, garlic and fennel seeds and cook, stirring occasionally, for 5 minutes. Strain the stock, discarding the corncobs, and add the stock to the pot with the vegetables. 

In a small bowl, dissolve the cornstarch in the coconut milk and add to the pot along with the lime zest. Simmer for 5 minutes. 

In a blender, puree 2 cups of the corn kernels with 2 cups of the stock mixture, then stir the puree into the soup. Add the remaining corn kernels and the fennel. Heat until the soup is warmed through but the corn and fennel are still crunchy. Adjust the seasoning with salt and white pepper. Stir in the cilantro just before serving. 

Ladle the chowder into bowls. Garnish with the red bell pepper, more cilantro and toasted coconut and serve.