Awesome Corn, Coconut & Fennel Chowder
Dairy-free corn chowder built on coconut milk, fresh fennel, and lime zest, with serrano heat and a stock simmered from the corn cobs themselves for deep, milky sweetcorn flavor.
YIELD
8 servingsPREP
10 minCOOK
25 minREADY
40 minDon’t toss those corn cobs. Simmering them in stock for ten minutes pulls out a milky, concentrated sweetness that gives this chowder its backbone before a single kernel goes in.
Coconut milk stands in for the usual cream, so the soup turns silky and rich without any dairy. A spoonful of cornstarch dissolved into it keeps the broth from breaking and lends just enough body.
Fennel shows up twice, as toasted seed in the sauté and as sliced bulb stirred in at the end, layering a soft anise note against the sweet corn. Serrano and red pepper flakes bring the heat, while lime zest and a fistful of cilantro snap everything awake right before serving.
Keep the vegetables crisp-tender in the sauté, not browned, so the chowder stays bright and clean-tasting.
Chef Tips
- Simmer the stripped cobs in the stock; that corn-cob broth is where the deep flavor lives.
- Sauté the aromatics just until tender, never browned, to keep the soup light.
- Stir the cornstarch into the cold coconut milk first so it dissolves smoothly without lumps.
- Add the cilantro off the heat at the last second; it fades fast in a hot pot.
Variations
- Swap the chicken stock for vegetable stock to make it fully vegan.
- Add diced shrimp or shredded crab in the final minutes for a seafood version.
- Finish with a swirl of red curry paste for a Thai lean.
Ingredients
Directions
Sauté 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 to 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.
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