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Fennel Shrimp Chowder

Healthycooking's picture
Ingredients
  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
  Salt 1⁄8 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Sweet red pepper 3⁄4 Cup (12 tbs), finely chopped
  Half and half 1 Cup (16 tbs) (Fat Free)
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Salad
Ingredient: 
Shrimp
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
2

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