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4 servings
Prep Time:
15 mins
Cook Time:
15 mins
Meal Type:
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Fennel Shrimp Chowder

A creamy shrimp and spring vegetable soup.



  1. Rinse shrimp and pat dry with paper towels. Set aside.
  2. 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.
  3. Snap off and discard woody bases from asparagus. Scrape off scales. Cut asparagus into one inch long pieces.
  4. 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.
  5. Add asparagus and sweet peppers. Bring to a boil.
  6. In a small bowl combine half-and-half and corn starch. Add to saucepan.
  7. Add shrimp. Cook and stir until thickened and bubbly. Cook and stir about 2 minutes more or until shrimp are opaque.
  8. Garnish individual servings with fennel leaves.
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Filling for very few calories. Very good soup.
20 Mar 12 by member: Greymist


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Nutrition summary:

There are 233 calories in 1 serving of Fennel Shrimp Chowder.
Calorie break-down: 7% fat, 49% carbs, 44% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 17
Calories 232
% Daily Values*
Total Fat 1.85g 3%
  Saturated Fat 0.378g 2%
  Polyunsaturated Fat 0.781g  
  Monounsaturated Fat 0.244g  
Cholesterol 130mg 43%
Sodium 966mg 40%
Potassium 668mg  
Total Carbohydrate 27.73g 9%
  Dietary Fiber 4.2g 17%
  Sugars 9.52g  
Protein 25.14g  
Vitamin A 157% Vitamin C 452%
Calcium 72% Iron 103%
of RDI*
(232 calories)
12% of RDI
Calorie Breakdown:
Carbohydrate (49%)
Fat (7%)
Protein (44%)
* Based on a RDI of 2000 calories