Fennel Shrimp Chowder

Ingredients

• 2 tbsps corn starchNutrition
• 1 fennel bulbNutrition
• 3 cups low sodium chicken brothNutrition
• 1 cup fat free half and halfNutrition
• 12 oz medium shrimp, no shellNutrition
• 1 dash black pepperNutrition
• 1 dash saltNutrition
• 2/3 cup leek, thinly slicedNutrition
• 1 cup potato, peeled, choppedNutrition
• 3/4 cup sweet red peppers. choppedNutrition
• 12 oz asparagusNutrition

Directions

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

Nutrition per serving

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