Corn & Fennel Chowder

Ingredients:
3 ears Corn, remove corn from cob, keep cob
3 Garlic clove, minced
1 md Shallot
1 sm Bell Peppers, chopped (leave a little for garnish at the end)
1 Fennel bulb, discard outer layer, small dice
1/2 c Mushroom, diced
1 cube of veggie bullion
2 c Milk
2 c Water
2/3 c Coconut Milk
2/3 c Jasmine Rice

Garnish at end:
1/2 lime
3 tsp mint or cilantro (optional)
sm diced peppers
salt & pepper to taste

Directions:
1. Bring to a boil corn, corn cob, milk, & 2 clove garlic in pot. Turn off let it soak for the corn juices to come out of cob.
2. In another pot saute rest of garlic, shallots & peppers for 2 min. Add fennel & mushrooms for 2 min. Add rest of ingredients; coconut milk, water, rice, & milk/corn mix.(discard cob)
3. Bring to boil. Lower heat to Med-Low. Let simmer for 15-20 min.(depending on how long your rice takes to cook)If it looks like it needs more liquid add water.
4. Serve & add garnish to top

Fennel health benefits:
Fennel has many health benefits. Here is a link to them.http://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-fennel.html

Freezing directions for fennel.http://www.storingandfreezing.co.uk/how-do-i-freeze-preserve-fennel-bulbs.html