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.
Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.
Good Cooking, Good Eating and Good Living!!!