I had the most delicious corn of my life Tuesday at San Manuel *****. They called it Corn in Fennel Cream Sauce. With every bite, eveyrone said "MMMM-M-M-M-M-MMM!!!" Does anyone have a recipe for it? I looked for it on Google, but just found various soups and chowders. Thanx in advance if you have it.

Is this close enough?
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---------- Recipe via Meal-Master (tm) v8.04

Title: Corn, Coconut And Fennel Chowder
Categories: New text im, Cooking rig
Yield: 6 servings


4 c yellow onion -- thinly
: sliced
2 c leeks, stems removed -- cut
: into thin rings
3 TB garlic -- chopped
1 ts fennel seed
1 1/2 ts red pepper flakes
1 ts fresh serrano chiles --
: seeded and slivered
3 TB olive oil
4 c fresh corn kernels>>>>>
: cut from the cob with cobs
: reserved
8 c rich chicken stock
1 TB cornstarch
5 c coconut milk (unsweetened)
1 TB finely slivered fresh lime
: or lemon zest
2 c thinly-sliced fresh fennel
: Kosher Salt--To Taste
: White Pepper To Taste --
: freshly ground
1/4 c cilantro leaves -- roughly
: chopped
: <<Garnish>>
: Fresh cilantro or mint
: leaves
: finely slivered red bell
: peppers

Saute 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

Date: 09/26/96

Thank you Brent. Your recipe sounds delicious, but it is not what they had in the buffet. They had no cilantro, or peppers at all. Nothing spicy about it. I'll try yours though...but without the spicy parts. Thanx again for the speedy reply!

Karyn =^..^=

It could just be your basic white cream sauce with fennel added. Was it the seed or finely chopped leaf? Did you see or taste anything else in it? With fresh corn you would not want to add too much to it as it would overpower the corn. Although fennel has a licorice scent it simply adds sweetness to a cooked dish. Why don't you try making a white sauce? Add finely chopped fennel leaf to the roux and sautee for just a few moments before adding cream. Even if it's not quite the same the sweetnes of the sauce would be great with fresh corn.

Hi Leni!

You are probably so right...I didn't see anything but the corn and long pieces of the dark green...(couple inches long). I thought I detected a slight vanilla flavor in there, but not certain. There was no licorice flavor, but it was very pleasantly sweet.

Karyn =^..^=

Okay! Sounds like you don't even have to chop the fennel very much at all. As I said once fennel is cooked it loses that licorice scent and is simply sweet. It might even have that slight vanilla taste in combination with the corn. Sound like something I sould try. Tom grows the corn and I have a huge fennel plant.

Wow, Leni,

Sounds like you have it made! Homegrown corn and fennel too. When my hubby was alive, we had a big garden and grew lots of veggies, as did our friends next door and we shared...those were the days...