Shrimp chowder with fennel is a comforting and flavorful dish perfect for any occasion, blending the delicate sweetness of shrimp with the aromatic essence of fennel, all brought together in a creamy, hearty broth. This recipe, rated 5 stars and reviewed once, yields approximately 11 cups of chowder, making it ideal for sharing or storing leftovers for later enjoyment.
Ingredients:
- 1 1/2 pounds small shrimp, peeled (reserve the shells)
- 1 fennel bulb, plus fronds for garnish
- 1/3 cup olive oil, divided
- 3 cloves garlic, crushed and divided
- 1 cup dry white wine
- 5 cups water
- Kosher salt and sea salt, to taste
- 4 ounces thick slab bacon, diced
- 1 onion, finely chopped
- 1/4 teaspoon fennel seeds
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 1/2 pounds Yukon Gold potatoes, peeled and diced
- 1 (14.5-ounce) can whole canned tomatoes, drained and diced
- 1 1/2 cups heavy cream
- Fresh ground black pepper, to taste
Nutritional Information per Serving (1 cup):
- Calories: 323
- Total Fat: 21.1g
- Saturated Fat: 9.6g
- Cholesterol: 129.6mg
- Sodium: 497.2mg
- Carbohydrates: 18.2g
- Fiber: 2.1g
- Sugar: 1.7g
- Protein: 12.1g
Cooking Instructions:
-
Prepare Shrimp and Fennel:
- Peel the shrimp, reserving the shells for making the stock later. If using larger shrimp, devein them. Halve the shrimp lengthwise and refrigerate.
- Remove the fronds from the fennel bulb for garnish and chop the bulb for the chowder. Reserve both separately in the refrigerator.
-
Make the Shrimp Stock:
- Heat 2 tablespoons of olive oil and 2 crushed garlic cloves in a large skillet over medium-high heat until garlic starts to brown.
- Add the reserved shrimp shells and sauté for 5 minutes until shells turn red and aromatic.
- Add the chopped fennel trimmings, white wine, and water. Bring to a simmer and cook for 20 minutes.
- Season lightly with salt, then strain the stock. You should have about 3 1/2 cups of flavorful shrimp stock.
-
Prepare the Chowder Base:
- In a heavy pot over medium heat, cook the diced bacon until golden brown and crisp. Remove excess fat, leaving about 1 tablespoon in the pot.
- Add remaining 1 tablespoon of olive oil and the remaining crushed garlic. Cook for 30 seconds until fragrant.
- Stir in chopped onion, sliced fennel, fennel seeds, and crushed red pepper (if using). Sauté for about 10 minutes until onion and fennel are softened but not browned.
-
Cook the Potatoes:
- Add diced Yukon Gold potatoes and the reserved shrimp stock to the pot. The stock should just cover the potatoes; if not, add water as needed.
- Increase heat to bring to a boil, then cover and cook vigorously for about 8 minutes until potatoes are soft on the outside but still firm inside. Smash a few potatoes against the side of the pot if the broth needs thickening, cooking for an additional minute or two.
-
Finish the Chowder:
- Reduce heat to medium. Stir in diced canned tomatoes and simmer for 5 minutes.
- Add halved shrimp and cook for 1 minute until shrimp turn opaque.
- Remove the pot from heat and stir in heavy cream. Let sit for 10 minutes to allow flavors to meld.
- Season with black pepper and additional salt if needed.
-
Serve and Garnish:
- If not serving immediately, cool chowder slightly and refrigerate once completely chilled. Otherwise, let it sit at room temperature for flavors to meld.
- Reheat gently over low heat when ready to serve, avoiding boiling.
- Ladle into bowls or cups, ensuring each serving has a generous portion of shrimp, fennel, potatoes, and bacon.
- Garnish with reserved chopped fennel fronds before serving.
-
Notes:
- If using frozen shrimp, thaw them slowly in the refrigerator to maintain their texture.
This shrimp chowder with fennel recipe is perfect for a weeknight dinner, requiring less than 4 hours to prepare and cook, ensuring a delicious and satisfying meal that’s both comforting and nutritious. Enjoy the delightful combination of seafood, vegetables, and creamy broth in every spoonful!
