SHRIMP CHOWDER WITH FENNEL

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Make and share this Shrimp chowder with fennel recipe from Food.com.

Provided by Chef Kate

Categories     Chowders

Time 1h30m

Yield 11 cups

Number Of Ingredients 15

1 1/2 lbs small shrimp (26 to 40 count per pound)
1 small fennel bulb
3 tablespoons olive oil
5 cloves garlic, 2 crushed and 3 finely chopped
1 cup dry white wine
4 cups water
kosher salt or sea salt
4 ounces thick slab bacon, rind removed and cut into 1/3 inch dice
1 medium onion, thinly sliced
1/4 teaspoon fennel seed, finely chopped
1/2 teaspoon crushed red pepper flakes (optional)
1 1/2 lbs yukon gold potatoes, maine,pei or 1 1/2 lbs other potatoes, peeled,quartered and sliced 1/4 inch thick
1 cup whole canned tomatoes, with their juice,finely chopped
1 1/2 cups heavy cream
fresh ground black pepper

Steps:

  • Peel the shrimp, reserving the shells.
  • (It is impractical to devein small shrimp, but if you're using larger ones, do devein them.) Split the shrimp lengthwise in half down the back, cover and refrigerate until needed.
  • Remove the fronds (lacy top) from the fennel, coarsely chop and reserve for garnish, covered and refrigerated.
  • Trim off the tops and tough outer layers of the fennel and coarsely chop, reserve for the stock.
  • Quarter the fennel bulb lengthwise, cut away the core and cut very thinly across into 1/4- to 1/3-inch slices.
  • Add 2 tablespoons of the olive oil and the 2 crushed garlic cloves to a 10- or 12-inch high-sided skillet or saute pan and heat over medium-high heat until the garlic begins to brown.
  • Add the shrimp shells and saute for 5 minutes, or until the shells turn red and are very aromatic.
  • Add the fennel trimmings, the wine and the water, bring to a simmer, and simmer for 20 minutes.
  • Season lightly with salt.
  • Strain the stock; you should have 3-1/2 cups.
  • Heat a 4- to 6-quart heavy pot over low heat to medium and cook until the bacon is a crisp golden brown.
  • Pour off all the fat except 1 tablespoon, leaving the bacon in the pot.
  • Add the remaining 1 tablespoon olive oil and the chopped garlic and cook for 30 seconds.
  • Add the onion, sliced fennel, fennel seeds and crushed red pepper (if using) and saute, stirring occasionally with a wooden spoon, for about 10 minutes, until the onion and fennel are softened but not browned.
  • Add the potatoes and reserved shrimp stock.
  • The stock should just barely cover the potatoes; if it doesn't, add enough water to cover.
  • Turn up the heat and bring to a boil.
  • Cover the pot and cook the potatoes vigorously for about 8 minutes, until they are soft on the outside but still firm in the center.
  • If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot and cook a minute or two longer to release their starch.
  • Reduce the heat to medium, add the tomatoes, and simmer for 5 minutes more.
  • Stir in the shrimp and cook for 1 minute, then remove the pot from the heat and stir in the cream.
  • Let sit for 10 minutes while the shrimp finish their slow cooking.
  • Taste the chowder and season with black pepper and more salt if needed.
  • If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely.
  • Otherwise, let sit at room temperature for up to an hour, allowing the flavors to meld.
  • When ready to serve, reheat the chowder over low heat; don't let it boil.
  • Ladle into cups or bowls, making sure the shrimp, fennel, potatoes and bacon are evenly divided.
  • Sprinkle with the reserved chopped fennel fronds.
  • note:If you use frozen shrimp, defrost slowly in the refrigerator; this will help to maintain their texture.

Jekobe Chambers
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This chowder is perfect for a cold winter day. It's hearty and filling, and the fennel adds a nice touch of warmth.


Marley Angutiqjuaq
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I'm not a big fan of fennel, but I really enjoyed this chowder. The fennel flavor was subtle and didn't overpower the other ingredients.


Cassandra Franks
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I've made this chowder several times now, and it's always a hit. It's a great recipe for a quick and easy weeknight meal.


Umar Kabir
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This chowder was easy to make and very flavorful. I would definitely recommend it.


Ajmal rizvi
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Overall, this chowder was good, but I think it could be improved with a few tweaks.


James Jims
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This chowder was a bit too thick for my taste. I think I'll add more liquid next time.


Karishma Chand
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I found the fennel to be a bit overpowering. I think I'll use less next time.


Khan Hotak
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This chowder was a bit too bland for my taste. I think I'll add some more spices next time.


Wesi Rajpoot
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I followed the recipe exactly and it turned out great! The shrimp were cooked perfectly and the chowder was very flavorful. I will definitely be making this again.


David John Huddleston
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Delicious! The fennel added a unique flavor that I really enjoyed. I will definitely be making this again.


Roshan Kushwaha
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This chowder was easy to make and very flavorful. I loved the combination of shrimp, fennel, and corn. I will definitely be making this again.


Ali 6565
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I was a bit skeptical about the fennel, but I'm so glad I tried this recipe. The fennel added a really nice depth of flavor to the chowder. I'll definitely be making this again.


Uzoamaka Okafor
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This chowder was delicious! I followed the recipe exactly, and it turned out perfect. The shrimp were cooked perfectly, and the fennel added a nice touch of flavor. I will definitely be making this again.


Philippines Lord
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I've made this chowder several times now, and it's always a hit. The fennel adds a unique flavor that really sets it apart from other chowders. I also love that it's so easy to make - I can have it on the table in under an hour.


Carolyn Lucas
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This shrimp chowder is a must-try! The combination of shrimp, fennel, and corn is just perfect. I added a bit of extra spice with some cayenne pepper, and it turned out amazing. Definitely a keeper recipe.


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