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Serves 4

Crusty bread and white wine on a cold Wisconsin night

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  • 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



Step 1

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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