Fennel Shrimp Chowder
A creamy shrimp and spring vegetable soup.
12 oz medium shrimp, no shell
1 fennel bulb
12 oz asparagus
3 cups low sodium chicken broth
1 cup potato, peeled, chopped
2/3 cup leek, thinly sliced
1 dash salt
1 dash black pepper
3/4 cup sweet red peppers. chopped
1 cup fat free half and half
2 tbsps corn starch
Rinse shrimp 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 one inch long pieces.
In a large saucepan combine chopped fennel, chicken broth, potato, leek, salt, and black pepper. Bring to a boil then reduce heat. Cover and simmer for 8 minutes.
Add asparagus and sweet peppers. Bring to a boil.
In a small bowl combine half-and-half and corn starch. Add to saucepan.
Add shrimp. 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.
in 1 serving of Fennel Shrimp Chowder.
, 49% carbs, 44% protein.
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