Vegan Fennel, Leek & Corn Chowder


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.