Preparation Time: 15 mins
Cooking Time: 15 mins
Rating:
FatSecret Members Average Rating
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by member: Greymist
Fennel Shrimp Chowder
A creamy shrimp and spring vegetable soup.
Ingredients
Directions
- 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.
115 members have added this recipe to their cookbook.
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Reviews
Filling for very few calories. Very good soup.
20 Mar 12 by member: Greymist
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Nutritional Summary:
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There are 233 calories in 1 serving of Fennel Shrimp Chowder.
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Calorie Breakdown: 7% fat, 49% carbs, 44% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
973 kj
232 kcal
Fat
1.85g
Saturated Fat
0.378g
Trans Fat
0g
Polyunsaturated Fat
0.781g
Monounsaturated Fat
0.244g
Cholesterol
130mg
Sodium
966mg
Carbohydrates
27.73g
Fibre
4.2g
Sugar
9.52g
Protein
25.14g
Potassium
668mg
Calorie Breakdown:
Carbohydrate (49%)
Fat (7%)
Protein (44%)
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*Based on an RDI of 2000 calories
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