Vegan Fennel, Leek & Corn Chowder

 

All Photos © Christine Elise McCarthy 2013

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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!

So pretty!!!

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Vegan Fennel, Leek & Corn Chowder

INGREDIENTS

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

DIRECTIONS

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.

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