coconut leek & corn chowder

In appetizers, brunch, culinary experiments, dinner, easy weeknight meals, lunch, side dishes, vegetarian on 04.27.11 at 9:47 pm

and the coconut kick continues… and i thought i’d throw in a new ingredient into this culinary experiment for good measure — leeks!

so leeks are yet another stellar ingredient that i found on a recent trip to the local farmers’ market. and let me tell you, i was almost giddy when i discovered the leeks on the stand that afternoon. (yes, really. giddy.)

prep the leeks:
– cut off the dark green ends and slice leeks lengthwise in half. rinse well w/ cold water in between layers to remove excess soil & sand.
– chop 3 leeks into small bite-sized pieces. yields approx 3 cups chopped leeks.
(tip: as a leek novice, i turned to one of my fave mags, real simple, for a step-by-step video on how to prepare leeks. super helpful!) 

leeks are part of the same family as onion and garlic, so they add some really fantastic flavour to soups and other dishes.

cook the corn:
– bring a large pot of water to boil
– add 4 cobs of sweet corn & a dash of salt
– boil corn for 10-12min
– drain water & set cobs aside to cool
– once cooled, gently remove corn kernels from cob using a spoon

simmer the goodness:
– heat up 2 tbsp extra-virgin olive oil (evoo) in large pot on medium heat
– add 1 tsp fennel seed and cook until slightly browned & aromatic
– add 3 cups leeks (chopped) and a dash of salt
– add 1.5 cups water (divided) to pot
– simmer leeks for 5-7min until soft
– add 3 cups corn kernels. combine & fold into leeks.
– add 1 cup water

creamy coconut kick:
– add 1/2 can light coconut milk
– add 1/4 cup wholewheat flour as a thickening agent
– add 1/4 cup light creamcheese (at room temperature) to help make the chowder creamy
– season w/ ground black peppercorns to taste
– simmer & stir occasionally for 8-10min, or until soup reaches desired consistency

food styling:
– i like to serve chowder in small or medium ramekins for a rustic look. or just a regular soup bowl will do! :)

  1. Love, love, love leeks. This looks fantastic. I say keep going on the coconut kick.


  2. […] almond butternut squash soup ancho chile black bean chili celery broccoli soup coconut leek & corn chowder […]


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: