• Tommy Centola

Fennel Shrimp Chowder

I'm the type of person who eats soup year-round. This week, I want to share a couple of soups that are great for springtime.


3/4 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 cream

1 tablespoon Creole seasoning

2 medium Yukon Gold potatoes, cubed

1/12 pounds peeled and deveined medium fresh shrimp

1 (15-ounce) can whole corn kernels

1/4 cup finely chopped fennel fronds

4 teaspoons dry mustard


In a medium cockpit, heat 1/4 cup olive over medium heat. Add fennel and onions; cook, stirring occasionally, until golden, 25 to 30 minutes.

Add wine, and cook 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, and blend until smooth. Return soup to pot.

Add 2 cups water, cream, and Creole seasoning. Bring to a boil, and add potatoes. Reduce heat, and simmer until potatoes are slightly tender, about 10 minutes. Add shrimp and corn; cook until shrimp are pink and firm and potatoes are tender, 5 to 10 minutes.

In a small bowl, whisk together fennel fronds, mustard, and remaining 1/2 cup oil. Serve soup with fennel mixture.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

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Good Cooking, Good Eating and Good Living!!!

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