Seafood - Fennel Chowder
A hearty seafood chowder with tender salmon, scallops, and shrimp, enhanced by fragrant fennel and green onions, perfect for comforting meals and seafood lovers.
Ingredients
- 1/4 lb. fresh or frozen salmon steak ⓘ
- 1/3 lb. fresh or frozen bay scallops
- 8 large fresh or frozen shrimp ⓘ
- 1 medium fennel bulb with tops ⓘ
- 1/2 cup sliced green onion
- 2 Tbsp. margarine or butter ⓘ
- 3 Tbsp. all-purpose flour ⓘ
- 2 cups milk ⓘ
- 2 cups light cream or half and half ⓘ
- 1 1/2 tsp. instant chicken bouillon granules ⓘ
- 1/4 tsp. seafood seasoning or seasoned salt ⓘ
- 1/8 tsp. ground red pepper ⓘ
Instructions
- Thaw the salmon, scallops, and shrimp if frozen.
- Cut the salmon into 1/2-inch pieces, discarding skin and bones; set aside.
- Peel and devein the shrimp, leaving the tails intact if desired.
- Remove the green wedges from the fennel bulb and discard the cone.
- Chop the fennel bulb and tops.
- In a large pot, melt margarine or butter over medium heat.
- Add sliced green onion and chopped fennel; cook until fragrant and tender.
- Stir in the flour and cook for 1-2 minutes.
- Gradually add the milk and light cream, stirring constantly.
- Add the chicken bouillon granules, seafood seasoning, and red pepper.
- Bring to a simmer and cook until slightly thickened.
- Add the salmon, scallops, and shrimp; cook until seafood is cooked through and tender.
- Serve hot, garnished with additional green onion if desired.
Tips & Substitutions
For a richer flavor, consider using fresh seafood instead of frozen. If you prefer, substitute the salmon with cod or halibut. If you want to reduce calories, you can replace light cream with evaporated milk. Adjust the seasoning based on your taste; adding a squeeze of lemon juice can enhance the seafood's freshness. Remember to cook the seafood just until done to avoid overcooking.
Serving Suggestions
Serve the chowder hot, garnished with additional green onions for a pop of color. It pairs beautifully with crusty bread or a fresh garden salad. For a complete meal, consider serving it alongside Venna'S Scalloped Potatoes(Very Good!) for a comforting dinner experience. A crisp white wine can also complement the flavors of the seafood.
Storage & Reheating
Store any leftover chowder in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it on the stove over low heat, stirring occasionally. Avoid boiling as this may affect the texture of the seafood. You can also add a splash of milk or cream during reheating to restore creaminess.
Nutrition & Diet Analysis (per serving)
Each serving of Seafood - Fennel Chowder contains roughly 1494 calories, with 25g protein, 127g carbohydrates, and 117g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (168% of the Daily Value), and iron (159% of the Daily Value). Note that it is relatively high in sodium, at 1494mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chowder ahead of time?
Yes, you can prepare the chowder ahead of time, but it's best to add the seafood just before serving to ensure it remains tender. If you do prepare it in advance, store it without the seafood and add it during the reheating process for the best texture.
What can I use instead of fennel?
If fennel isn't available, you can substitute it with celery or leeks for a different flavor profile. While it won't replicate the exact taste of fennel, these alternatives can still provide a nice base for the chowder.
Is this chowder suitable for freezing?
It's not recommended to freeze this chowder as the texture of the seafood may change upon thawing. However, if you choose to freeze it, consider doing so without the seafood, adding it fresh when you reheat the chowder.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).