Shrimp And Corn Chowder With Fennel Recipes

GARLIC BUTTER SHRIMP AND CORN SHEET PAN DINNER

Steps:

• Preheat the oven to broil and line a rimmed baking sheet with aluminum foil.
• Toss the corn, fennel, olive oil, 1/2 teaspoon salt and 1/4 teaspoon of the red pepper flakes on the prepared baking sheet until evenly coated and combined. Spread into an even layer. Broil until crisp-tender and starting to brown in spots, tossing halfway through, about 8 minutes. Remove from the oven.
• Meanwhile, stir the melted butter, garlic, lemon zest, 1/4 teaspoon salt and remaining 1/4 teaspoon red pepper flakes together in a medium bowl until combined. Add the shrimp and tomatoes and toss to combine. Spread the shrimp mixture on top of the corn and fennel, then broil until the shrimp are opaque throughout and the tomatoes start to burst, about 6 minutes.
• Top with the reserved fennel fronds, feta and basil. Serve with lemon wedges for squeezing.

SHRIMP CORN CHOWDER

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels. Drain excess grease from the skillet.
• Crumble 4 slices bacon into the skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until soft, about 5 minutes.
• Transfer bacon mixture to a large pot. Add corn and chicken broth. Bring soup to a boil; cook until flavors combine, about 5 minutes.
• Pour 2 cups of soup into a blender. Cover and hold lid down; puree until smooth.
• Return pureed soup to the pot. Stir in half-and-half, pepper, and salt. Bring to a boil. Stir in shrimp; cook until shrimp are opaque, 3 to 4 minutes.
• Ladle soup into bowls. Crumble remaining 2 slices bacon on top.

SHRIMP AND CORN CHOWDER

Steps:

• Melt the butter in a Dutch oven or large pot over medium-high heat. Stir in the celery, scallions, potatoes and corn. Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes. Remove from the heat. Discard the thyme sprigs and bay leaves.
• Transfer one-third of the mixture to a blender and puree until smooth, then return to the pot. Return to a simmer over medium-high heat. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. If the soup is too thick, stir in up to 1 cup water. Divide among bowls and sprinkle with paprika.

SHRIMP CHOWDER WITH FENNEL

Steps:

• 1. Peel the shrimp, reserving the shells. (It is impractical to devein small shrimp, but if you are using the larger ones, I recommend that you do.) Split the shrimp lengthwise in half down the back, cover, and refrigerate until needed.
• 2. 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.
• 3. Add 2 tablespoons of the olive oil and the 2 crushed garlic cloves to a 10- to 12- inch high-sided skillet or sauté pan and heat over medium-high heat until the garlic begins to brown. Add the shrimp shells and sauté for 5 minutes, or until the shells turn red and are very aromatic. Add the fennel trimmings, the wine, and water, bring to a simmer, and simmer for 20 minutes. Season lightly with salt. Strain the stock; you should have 3 1/2 cups.
• 4. Heat a 4- to 6-quart heavy pot over low heat and add the bacon. Once it has rendered a few tablespoons of fat, increase the 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.
• 5. Add the remaining 1 tablespoon olive oil and chopped garlic and cook for 30 seconds. Add the onion, sliced fennel, fennel seeds, and optional crushed red pepper and sauté, stirring occasionally with a wooden spoon, for about 10 minutes, until the onion and fennel are softened but not browned.
• 6. Add the potatoes and the 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.
• 7. 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 it sit at room temperature for up to an hour, allowing the flavors to meld.
• 8. When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle into cups or bowls, making sure that the shrimp, fennel, potatoes, and bacon are evenly divided. Sprinkle with the reserved chopped fennel fronds.

RED SHRIMP CHOWDER WITH CORN

Steps:

• In a medium pot, bring the fish stock, clam broth or water to a boil with the shrimp shells, corncobs and basil stems and simmer for about 20 minutes.
• In a large pot set over medium heat, melt the butter and fry the bacon in it. When the bacon is crisp, fish it out with a slotted spoon and set it aside. Fry the onion, garlic, celery, fennel and carrots in the hot fat until softened, about 10 minutes. Season with salt.
• Strain the shrimp-flavored broth into the pot. Add the corn kernels, potatoes, bay leaf and a pinch of red pepper flakes. Bring to a boil, cover the pot, reduce the heat to low and simmer for 10 minutes.
• Using the back of a wooden spoon, crush a third to a half of the potato chunks against the side of the pot. Stir in the chopped tomatoes and juice, return to a boil and simmer for 10 minutes more.
• Add the shrimp, stir well, taste and adjust the seasoning, adding salt, black pepper and more red pepper flakes to taste. (The shrimp will cook from the heat of the soup.) Ladle into bowls and sprinkle with the basil ribbons and some bacon.

SHRIMP CHOWDER WITH FENNEL

Steps:

• 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.