We suggest preparing Shrimp and Fennel Chowder. Chowder is a traditional American soup (USA) made with shellfish and broth, often with either milk — like New England clam chowder — or tomatoes, as in Manhattan clam chowder.
Ingredients (for 6 servings):
- 60 g butter (or substitute with 2 tbsp oil)
- 1 onion, sliced
- 5 thin slices of lean smoked bacon, cut into strips
- 450 g potatoes, peeled and cubed (1-2 cm)
- 2 large carrots, peeled and thinly sliced
- 1 large fennel bulb, quartered and thinly sliced
- Bay leaf
- 1 tbsp flour
- 600 ml milk (or 10% cream)
- Salt, ground black pepper
- Pinch of saffron
- 150 g corn kernels (can use thawed frozen corn)
- 250 g tiger shrimp
Instructions:
- Melt the butter in a deep pot over low heat and sauté the onion until soft, without browning. Add the bacon and cook together for about 3 minutes.
- Add the potatoes, fennel, carrots, and bay leaf, and stir well. Sprinkle with flour and mix thoroughly again.
- Add the milk, and after 3 minutes, pour in 400 ml water. Season with salt and pepper.
- Bring to a boil, then reduce to low heat and cook until the potatoes are tender (about 15-20 minutes), stirring frequently to prevent sticking.
- Steep the saffron in 2 tablespoons of boiling water. Add it to the soup once all the vegetables are fully cooked.
- Add the corn and peeled shrimp. Let the soup simmer on low heat for another 15 minutes.
The Shrimp and Fennel Chowder is ready. Serve hot, garnished with chopped herbs and chili flakes. Enjoy!
