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Fennel and Seafood Chowder: Submitted by: | Date Added: 13 Sep 2011
Listed in: Soups, Stews, and Chowders
Ingredients

1 Tablespoon butter
cup onion finely chopped
1 large fennel bulb cored and sliced
1 pound new potatoes diced
2 cups carrots peeled and diagonally sliced
16 ounces clam juice
1 cup water
1 teaspoon salt
teaspoon freshly ground pepper
pinch pinch thyme
1 pound cod fillet cut into chunks
4 ounces shrimp peeled and deveined
cup heavy cream
cup fresh parsley

Cooking Instructions

1) Melt butter in a large saucepan over medium-low heat. Add onion and fennel and cook, stirring occasionally, until tender, 10 minutes. Add potatoes, carrots, clam juice, water, salt, pepper, and thyme; bring to a 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.



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