Shrimp and Corn Chowder

Ingredients

2 tablespoons butter

1 yellow onion, diced

¼ teaspoon dried fennel

2 tablespoons AP flour

2 cups chicken or seafood broth

½ cup water

1 cup heavy cream

1 lb. red potatoes, peeled and diced

1 carrot, peeled and chopped

1 cup corn

8 oz shrimp, peeled and deveined

½ teaspoon smoked paprika

Salt and pepper to taste

Directions

In a Dutch oven melt butter.  Add onion and cook until translucent, about 5 minutes.  Next, add fennel seeds cook for 1 minute.  Whisk in flour and cook for 2 minutes more.

Add broth, cream, and water. Stir.  Then add potato and carrot.  Bring to a boil over medium heat.  Reduce heat to medium-low, cover and cook for 10 minutes.  Add corn, cover, and cook for 5 minutes more or until potatoes are soft.

Add shrimp and smoked paprika and bring up to a simmer, cook until shrimp are cooked through. 

Serve hot!

Note: Chowders develop more complex flavor if they can rest and cure.  If time allows, you can remove from heat and let sit at room temperature for at least an hour before serving or make ahead and allow to cure in the refrigerator overnight. Reheat to serve.