Prawn and Fennel Chowder

Prawn and Fennel Chowder

A wholesome soup with prawns and fennel, this chowder is a great everyday meal for the family, perfect to be served for brunch, lunch or dinner.

19 November, 2018
Average: 1.9 (20 votes)

Type of dish

serves for


total time

1 HR 0 MIN


400 g
1 small, sweet
1 - 2
1 clove, small
2 tbsp
Fish Stock
250 ml
Vegetable Stock
200 - 250 ml
60 ml
Chili Pepper
1 pinch
150 - 200 g, frozen, ready to cook
a little


  • Wash the fennel bulbs and cut away the stalks and roots.
  • Quarter the bulbs, cut out the hard core and cut the rest into bite-sized pieces.
  • Peel and dice the sweet potato and cook in the vegetable stock for about 20 minutes, until soft.
  • Peel and finely chop the shallots and garlic.
  • Heat the butter in a large pan and sweat the shallots and fennel, stirring, until translucent.
  • Then add the garlic.
  • Stir in the fish stock, put a lid on the pan and cook for about 20 minutes, until the fennel is tender.
  • Put 1/3 of the soup into a liquidiser and liquidise to a very fine puree.
  • Then return to the rest of the soup.
  • Add the sweet potato and the stock it was cooked in. Stir in the cream.
  • Add the prawns and cook the soup gently without a lid for 3 to 5 minutes.
  • Season to taste with salt and pepper.
  • Add a few drops of Pernod to taste and serve the prawn and fennel chowder in small bowls.

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