Shrimp Chowder with Fennel
Dive into a bowl of rich and velvety Shrimp Chowder with Fennel, an elegant yet comforting dish that brings the flavors of the sea straight to your table. This seafood-forward chowder is infused with the aromatic sweetness of fennel and a touch of garlic, perfectly balanced by creamy potatoes and a luscious heavy cream base. Fresh thyme and paprika add layers of warmth, while tender, pink shrimp take center stage. The recipe’s clever technique of mashing a portion of the potatoes and fennel creates a natural thickness, ensuring a hearty texture without overpowering the delicate seafood flavor. Ready in under an hour, this chowder is ideal for weeknight dinners or cozy gatherings. Garnish with fresh parsley and serve with crusty bread for a meal that feels like a seaside escape in every bite! Keywords: Shrimp Chowder with Fennel, seafood chowder, creamy shrimp soup, fennel recipes, comforting dinner ideas, easy chowder recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 medium fennel bulb, trimmed and thinly sliced
- 3 garlic cloves, minced
- 3 medium potatoes, peeled and diced
- 4 cups shrimp stock or seafood stock
- 1 cup heavy cream
- 1 pound raw shrimp, peeled and deveined
- 1 teaspoon fresh thyme leaves
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Heat the olive oil and butter in a large pot or Dutch oven over medium heat until the butter melts.
Add the diced onion and sliced fennel to the pot. Sauté for 5-7 minutes, until softened and fragrant.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Add the diced potatoes, shrimp stock, thyme, paprika, salt, and black pepper to the pot. Bring the mixture to a gentle simmer.
Cover and cook for 20 minutes, or until the potatoes are tender and easily pierced with a fork.
Using a slotted spoon, remove half of the potatoes and fennel to a bowl. Mash them gently and return them to the pot to thicken the chowder.
Stir in the heavy cream and bring the mixture back to a gentle simmer.
Add the raw shrimp to the pot and cook for 3-5 minutes, or until the shrimp turn pink and opaque.
Taste the chowder and adjust seasoning with additional salt or pepper if needed.
Ladle the chowder into bowls, garnish with fresh parsley, and serve warm with crusty bread or oyster crackers on the side.
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 16.5 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 737 mg | 32% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 5.3 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1241 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
