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Shrimp and Corn Chowder With Fennel

Shrimp And Corn Chowder With Fennel
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Serves 4| Hands-On Time: | Total Time:



  1. Heat the butter in a large saucepan over medium heat.
  2. Add the leeks, fennel, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 4 to 5 minutes. Stir in the flour.
  3. Add the clam juice, milk, and potatoes and bring to a boil.
  4. Reduce heat and simmer, stirring occasionally, for 12 minutes.
  5. Stir in the shrimp and corn and cook until the potatoes are tender and the shrimp and corn are heated through, 3 to 5 minutes.
  6. Stir in the parsley and lemon juice. Serve with the bread (if using).
By February, 2010

Nutritional Information

  • Per Serving
  • Calories 476Calories From Fat 125
  • Protein 33g
  • Carbohydrate 57g
  • Sugar 13g
  • Fiber 7g
  • Fat 14g
  • Sat Fat 7g
  • Calcium 345mg
  • Iron 4mg
  • Sodium 1009mg
  • Cholesterol 207mg
What does this mean? See Nutrition 101 .

Quick Tip

The soup can be refrigerated for up to 2 days or frozen for up to 3 months.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.