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Fennel and Seafood Chowder
4.9 from 150 votes

Fennel and Seafood Chowder

Fennel and Seafood Chowder blends a medley of seafood, aromatic vegetables, and creamy broth to create a rich, hearty soup. The combination of baby clams, shrimp, and white fish is complemented by diced fennel, leek, and celery, adding subtle sweetness and anise notes. Bacon adds smoky depth, while potatoes provide body, resulting in a balanced chowder with layers of flavor.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4 servings
Course: Soup
Cuisine: French

Ingredients

  • 1 onion finely diced
  • 1 celery finely diced, stalk
  • 1 leek finely diced, small
  • 1/2 fennel finely diced, save fronds and set aside, head
  • 2 cloves garlic chopped
  • 125 ml white wine
  • 1 tablespoon thyme
  • 150 grams baby clams tinned, drained weight
  • 100 grams Shrimp peeled, baby
  • 200 grams white fish boneless, cut into small-bite sized pieces
  • 375 milliliters fish stock clam broth can be incorporated into this measurement
  • 60 g Bacon chopped, crispy
  • 750 milliliters fresh cream
  • 250 grams potato diced
  • 1 tablespoon flour
  • butter
  • black pepper freshly ground
  • 3/4 cup water

Instructions

    Cup of Yum
  1. Rub 1 tbsp of butter into a couple tablespoons of flour.
  2. In a medium sauce pan, pour the cream and put over medium heat.
  3. Once cream is warm, whisk in the flour and butter mix, leave on low flame.
  4. In a medium sized heavy based pot over medium-high heat put a couple tbsps of butter and sauté off the onion, celery, fennel, leek, garlic until soft and translucent add a little cracked black pepper.
  5. Increase the heat to high, add the white wine and reduce.
  6. Add the cream and stock and it bring to the boil and reduce to a simmer for 10 minutes.
  7. Add the potatoes, thyme and bacon and cook for a further 5 minutes.
  8. Add the clams, shrimp, fish and ¾ cup (180 ml) of water.
  9. Simmer a further 10 minutes or until the potatoes are tender and the fish has cooked through.
  10. Taste for seasoning and serve with a sprinkle of the fennel fronds.

Notes