Several years ago while my husband and I were courting, he wanted to impress me by making dinner for the two of us. Prefacing first before he began that he was a terrible cook who couldn’t even boil water, he made this simple but delicious Shrimp and Fennel Chowder. Needless to say I was wowed and asked for him to make it several times afterwards. We would cook it together, changing and tweaking to our specific palates along the way. This recipe can be converted to low fat by reducing the amounts of butter and cream. It is divine either way.
What you will need:
- 1 pound shrimp; peeled
- 2-3 potatoes; peeled and cut into 1/2 inch cubes
- 1 fennel bulb; halved and sliced
- 1 leek; halved and sliced
- 1/2 red bell pepper; diced
- 1/2 pound asparagus; cut into 1 inch pieces
- 2 cloves of garlic; sliced
- 1 quart low sodium chicken broth
- 1 cup heavy cream
- 1/4 cup unsalted butter
- salt & pepper to taste
In a large stock pot, melt butter on medium heat. Throw in your veggies to sauté them first. Garlic, leeks, potatoes, fennel, peppers, asparagus. Salt & Pepper to taste. This will give them a more robust flavor than just adding them to the broth and cooking them that way. Once you have cooked the veggies just until tender, add the broth. Stir. Bring to a boil for about 10 minutes. Turn the heat down to low, add the shrimp. Cook for another 5 minutes. Add the heavy cream. Stir. And the chowder is ready to serve!