Fennel Shrimp Chowder Recipe
Ingredients
| Medium shrimp | 12 Ounce, deveined | |
| Fennel bulb | 1 Small | |
| Asparagus spears | 12 Ounce | |
| Sodium chicken broth | 3 Cup (16 tbs) | |
| Potato | 1 Cup (16 tbs), chopped | |
| Leeks | 2/3 Cup (16 tbs), thinly sliced | |
| Salt | 1/8 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| Sweet red pepper | 3/4 Cup (16 tbs), finely chopped | |
| 1 cup fat-free half-and-half | ||
| Cornstarch | 2 Tablespoon | |
Directions
1. Thaw shrimp, if frozen. Rinse shrimp; pat dry. Cut off and discard upper stalks of fennel, reserving some feathery leaves for garnish. Remove wilted outer layer of stalks and cut off a thin slice from base. Finely chop fennel bulb. Break off and discard woody bases of asparagus where spears snap easily. Scrape off scales. Cut asparagus into 1-inch pieces.
2. In a large saucepan combine chopped fennel, broth, potato, leeks, salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 8 minutes. Add shrimp, asparagus, and sweet pepper. Bring to boiling.
3. Combine half-and-half and cornstarch; add to shrimp mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more or until shrimp are opaque. Garnish each serving with fennel leaves.
2. In a large saucepan combine chopped fennel, broth, potato, leeks, salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 8 minutes. Add shrimp, asparagus, and sweet pepper. Bring to boiling.
3. Combine half-and-half and cornstarch; add to shrimp mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more or until shrimp are opaque. Garnish each serving with fennel leaves.
Chef
