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Fennel-Shrimp Chowder
Date added: December 7, 2007
- Servings: 4 change
- Calories per serving: 254
- Prep time: 15
- Cook time: 15
Ingredients
- 12 ounce-weight shrimp, mixed species, raw, med
- 1 fennel, bulb, fresh
- 12 ounce-weight asparagus, spears, fresh, lrg, 7 1/4" to 8 1/2" long
- 3 cup broth, chicken, light, fat free, rducd sod, cnd
- 1 cup potato peeled, chopped
- 2/3 cup leek thinly sliced
- 1/8 tsp salt, table
- 1/8 tsp spice, pepper, black, ground
- 3/4 cup peppers, bell, red, sweet, fresh, chpd
- 1 cup cream, half and half, fat free
- 2 tbsp cornstarch
Recipe Method
1. Thaw shrimp, if frozen. Rinse and pat dry with paper towels. Set aside. Cut off and discard upper stalks of fennel, reserving some feathery leaves for garnish. Remove wilted outer layer of stalks and cut off a thin slice from base. Finely chop fennel bulb. Snap off and discard woody bases from asparagus. Scrape off scales. Cut asparagus into 1-inch long pieces.
2. In a large saucepan combine chopped fennel, chicken broth, potato, leek, salt and
3. In a small bowl combine half-and-half and cornstarch; add to shrimp mixture. Cook and stir until thickened and bubbly. Cook and stir about 2 minutes more or until shrimp are opaque. Garnish individual servings with fennel leaves.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 254 | 13% |
| Fat 2g | 3% |
| Cholesterol 129mg | 43% |
| Sodium 628mg | 26% |
| Carbohydrates 32g | 13% |
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