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
  1. 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.
  2. 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.
  3. Add shrimp and corn to soup; cook until shrimp are pink and firm and potatoes are tender, 5 to 10 minutes.
  4. In a small bowl, whisk together fennel fronds, dry mustard, and remaining ½ cup oil. Serve soup with fennel fronds mixture.
Recipe by Louisiana Cookin' at https://louisianacookin.com/fennel-shrimp-chowder/