Shrimp chowder with fennel
"From 50 chowders by Jasper White"
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Yields:
-
11 cups
ingredients
- 1 1⁄2 lbs small shrimp (26 to 40 count per pound)
- 1 small fennel bulb
- 3 tablespoons olive oil
- 5 cloves garlic, 2 crushed and 3 finely chopped
- 1 cup dry white wine
- 4 cups water
- kosher salt or sea salt
- 4 ounces thick slab bacon, rind removed and cut into 1/3 inch dice
- 1 medium onion, thinly sliced
- 1⁄4 teaspoon fennel seed, finely chopped
- 1⁄2 teaspoon crushed red pepper flakes (optional)
- 1 1⁄2 lbs yukon gold potatoes, maine,pei or 1 1/2 lbs other potatoes, peeled,quartered and sliced 1/4 inch thick
- 1 cup whole canned tomatoes, with their juice,finely chopped
- 1 1⁄2 cups heavy cream
- fresh ground black pepper
directions
- Peel the shrimp, reserving the shells.
- (It is impractical to devein small shrimp, but if you're using larger ones, do devein them.) Split the shrimp lengthwise in half down the back, cover and refrigerate until needed.
- Remove the fronds (lacy top) from the fennel, coarsely chop and reserve for garnish, covered and refrigerated.
- Trim off the tops and tough outer layers of the fennel and coarsely chop, reserve for the stock.
- Quarter the fennel bulb lengthwise, cut away the core and cut very thinly across into 1/4- to 1/3-inch slices.
- Add 2 tablespoons of the olive oil and the 2 crushed garlic cloves to a 10- or 12-inch high-sided skillet or saute pan and heat over medium-high heat until the garlic begins to brown.
- Add the shrimp shells and saute for 5 minutes, or until the shells turn red and are very aromatic.
- Add the fennel trimmings, the wine and the water, bring to a simmer, and simmer for 20 minutes.
- Season lightly with salt.
- Strain the stock; you should have 3-1/2 cups.
- Heat a 4- to 6-quart heavy pot over low heat to medium and cook until the bacon is a crisp golden brown.
- Pour off all the fat except 1 tablespoon, leaving the bacon in the pot.
- Add the remaining 1 tablespoon olive oil and the chopped garlic and cook for 30 seconds.
- Add the onion, sliced fennel, fennel seeds and crushed red pepper (if using) and saute, stirring occasionally with a wooden spoon, for about 10 minutes, until the onion and fennel are softened but not browned.
- Add the potatoes and reserved shrimp stock.
- The stock should just barely cover the potatoes; if it doesn't, add enough water to cover.
- Turn up the heat and bring to a boil.
- Cover the pot and cook the potatoes vigorously for about 8 minutes, until they are soft on the outside but still firm in the center.
- If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot and cook a minute or two longer to release their starch.
- Reduce the heat to medium, add the tomatoes, and simmer for 5 minutes more.
- Stir in the shrimp and cook for 1 minute, then remove the pot from the heat and stir in the cream.
- Let sit for 10 minutes while the shrimp finish their slow cooking.
- Taste the chowder and season with black pepper and more salt if needed.
- If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely.
- Otherwise, let sit at room temperature for up to an hour, allowing the flavors to meld.
- When ready to serve, reheat the chowder over low heat; don't let it boil.
- Ladle into cups or bowls, making sure the shrimp, fennel, potatoes and bacon are evenly divided.
- Sprinkle with the reserved chopped fennel fronds.
- note:If you use frozen shrimp, defrost slowly in the refrigerator; this will help to maintain their texture.
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Reviews
-
I made this recipe exactly as stated up to the point of adding 1 1/2 cups of cream. I started with 1/2 cup and decided that was enough for us. A delicious soup and with our temperature hovering around zero yesterday, it was very comforting. I'm going to stretch the leftovers with a little more stock, another can of tomatoes and maybe another 1/2 cup cream so that I can include it in a soup supper I'm having for the Bowl game on Sunday. Thank you Mean Chef!
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
