This Fennel-Shrimp Chowder combines tender shrimp, sweet fennel, and potatoes in a creamy broth, finished with a bright fennel-mustard oil for rich coastal flavor.
Fennel-Shrimp Chowder
Makes 8 servings
Ingredients
- ¾ cup olive oil, divided
- 5 medium fennel bulbs, chopped
- 1 cup diced yellow onion
- 2 cups dry white wine
- 4 cups seafood stock
- 2 cups water
- 1 cup heavy whipping cream
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 medium Yukon gold potatoes, cubed
- 1½ pounds peeled and deveined medium fresh shrimp
- 1 (15-ounce) can whole corn kernels
- ¼ cup finely chopped fennel fronds
- 4 teaspoons dry mustard
Instructions
- In a medium stockpot, heat ¼ cup oil over medium heat. Add fennel bulbs and onion; cook, stirring occasionally, until golden brown, 25 to 30 minutes.
- Add wine to fennel mixture; cook, stirring occasionally, for 3 to 4 minutes. Add stock, and bring to a boil. Reduce heat, and simmer until fennel is tender, 15 to 20 minutes. In batches, transfer mixture to the container of a blender. Secure lid, and remove center piece of lid to let steam escape; place a clean towel over opening to prevent splatters, and blend until smooth. Return soup to pot; add 2 cups water, cream, salt, and pepper. Bring to a boil; add potatoes, reduce heat, and simmer until potatoes are slightly tender, about 10 minutes.
- Add shrimp and corn to soup; cook until shrimp are pink and firm and potatoes are tender, 5 to 10 minutes.
- In a small bowl, whisk together fennel fronds, dry mustard, and remaining ½ cup oil. Serve soup with fennel fronds mixture.
