Seafood and Fennel Chowder

Course : Chowders
Serves: 6
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1 tablespoons butter
1/2 cup onion -- finely chopped
1 large fennel bulb -- cored and sliced (about 2 1/4 cups)
1 pound red potatoes -- diced
2 cups carrots - peeled -- diagonally sliced
2 bottles clam juice -- 8 ounces each
1 cup water
1 teaspoon salt
1/4 teaspoon ground black pepper
1 dash thyme
1 pound cod fillets -- cut into chunks
4 ounces shrimp -- peeled and deveined
1/2 cup heavy whipping cream
1/4 cup fresh parsley -- chopped

Preparation / Directions:

1. Melt butter in large saucepan over medium-low heat. Add onion and fennel and cook, stirring occasionally, until softened, 10 minutes. Add potatoes, carrots, clam juice, water, salt, pepper and thyme; bring to boil. Reduce heat, cover and simmer until vegetables are just tender, 10 minutes. 2. Add cod and shrimp to pot. Cover and simmer until seafood turns opaque, 5 minutes. Gently stir in cream and cook just until heated through (do not boil). Sprinkle with parsley. Makes 6 servings.


Nutritional Information:

250 Calories (kcal); 10g Total Fat; (36% calories from fat); 20g Protein; 20g Carbohydrate; 94mg Cholesterol; 519mg Sodium

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