Fennel Shrimp Chowder
|Medium shrimp||12 Ounce, deveined (Fresh Or Frozen)|
|Fennel bulb||1 Small|
|Asparagus spears||12 Ounce|
|Reduced sodium chicken broth||3 Cup (48 tbs)|
|Peeled potato||1 Cup (16 tbs), chopped|
|Leeks||1⁄2 Cup (8 tbs), thinly sliced|
|Black pepper||1⁄8 Teaspoon|
|Sweet red pepper||3⁄4 Cup (12 tbs), finely chopped|
|Half and half||1 Cup (16 tbs) (Fat Free)|
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.