Try this Corn, Coconut and Fennel Chowder recipe, or contribute your own.
Suggest a better descriptionSaute 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 Posted to MC-Recipe Digest V1 #226 Date: Fri, 27 Sep 1996 05:43:33 -0400 From: billspa@icanect.net (Bill Spalding)
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Serving Size: 1 Serving (323g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 134 | ||
Calories from Fat: 50 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 7 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 9.6mg | 3 % | |
Sodium 458mg | 16 % | |
Potassium 342.8mg | 9 % | |
Total Carbohydrate 12.1g | 4 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 12g | ||
Protein 8.1g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 134
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