SHRIMP AND CORN CHOWDER WITH FENNEL

Serves 4 Crusty bread and white wine on a cold Wisconsin night

SHRIMP AND CORN CHOWDER WITH FENNEL
SHRIMP AND CORN CHOWDER WITH FENNEL

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tbs unsalted butter

  • 1

    cup celery root, chopped

  • 1

    fennel bulb, chopped

  • Kosher salt and pepper

  • 2

    tbs all-purpose flour

  • 1

    8-oz bottled clam juice

  • 3

    cups whole milk

  • 1

    lbs potatoes, peeled and cut into 1/2-inch pieces

  • 3/4

    lbs raw medium shrimp, peeled and deveined

  • 1

    10-oz packaged frozed corn or 2 ears fresh corn

  • 2

    tbs chopped fresh flat-leaf parsley

  • 2

    tsp dried tarragon

  • 2

    tbs fresh lemon juice

  • Bacon for topping

Directions

Heat butter in a large saucepan over medium heat. Add celery and fennel, season with 1/2 tsp salt and 1/4 tsp pepper, and cook, stirring occasionally, until the vegetables are tender, 4 to 5 mintues; stir in flour. Add clam juice, milk, adn potatoes adn bring to a boil. Reduce heat and simmer, stirring occasionally, for 12 minutes. Stir in shrimp adn corn and cook until potatoes are tender and shrimp and corn are heated through, 3-5 minutes. Stir in the parsley, tarragon, and lemon juice. Top with bacon and serve with bread.

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