All Photos © Christine Elise McCarthy 2013
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
At the risk of sounding like a repetitive dullard – this chowder was born of ingredients that needed using. I am a fan of spicy food & I made this chowder very spicy. It is really easy to make & really yummy! It makes a lot of soup, too, so don’t be freaked out by the coconut milk – if the calorie content of coconut milk freaks you out. There is nothing else bad for you in this soup & you are only eating a tiny fraction of the coconut milk in each bowl…so indulge in its faux decadence!
That said – today is Valentine’s Day. For the first time in a really long time – I have a serious boyfriend on this day & hence – for the first time in a really long time – I got a surprise delivery of flowers!!!! YAY!!! Look at these guys! JUST GARGANTUAN!
Vegan Fennel, Leek & Corn Chowder
3 TBS olive oil
2 large onions – diced
4 leeks – white part cut into rings
2 fennel bulbs – sliced thinly – dilly tops saved for garnish
3 corn cobs – kernels cut off – a handful of kernels set aside for garnish
3 (or less) serrano (or jalapeno) peppers – seeded & diced
4 garlic cloves – diced
zest of 1/2 lemon
1 13.5 oz coconut milk (lite – if you prefer)
6 cups vegetable stock
1 tsp (or more) crushed red pepper
1 cup – fresh cilantro – chopped – and extra for garnish
Sriracha – as garnish (optional)
S&P to taste
Heat the olive oil & saute the onion, leeks, fennel & garlic until they soften – about 5 minutes.
Just as they begin to brown a touch – add the vegetable stock, serranos, lemon zest & corn. Bring to a boil.
Reduce heat to low and add the coconut milk & crushed red pepper. Simmer about 15 minutes. Add some chopped cilantro and &P to taste.
In batches in a blender, puree the soup. I left about 1-2 cups of it as is (chunky) – to add some texture to the chowder.
Serve with cilantro, raw corn & the dilly parts of the fennel & plenty of cracked pepper. Drizzle with sriracha – if using.