DirectionsStep1Melt butter in a large saucepan over medium-low heat. Add onion and fennel; cook, stirring occasionally until tender, about 10 minutes.Step2Add potatoes, carrots, clam juice, water, salt, pepper and thyme. Bring to boil; reduce heat, cover and simmer until vegetable are just tender, 10 minutes. Add cod and shrimp; simmer, covered, until opaque, 5 minutes.Step3Gently stir in cream and heat through (do not boil). Sprinkle with parsley and serveIngredientsIngredients1 tablespoonButter½ cupOnion (finely chopped)1 Fennel (large, about 2 1/4 cups, bulb, cored and sliced)1 poundRed Potatoes (diced)2 cupsCarrots (diagonally sliced)4 (8 ounces) bottlesClam Juice1 cupWater1 teaspoonSalt¼ teaspoonGround Pepper0.12 teaspoonThyme1 poundCod Fillet (cut into chunks)1 poundShrimp (peeled and deveined)½ cupHeavy Whipping Cream¼ cupFresh Parsley (chopped)See moreNutritionalNutritional187 Calories7 gTotal Fat153 mgCholesterol13 gCarbohydrate666 mgSodium19 gProteinFrom kimscravings.comRecipeDirectionsIngredientsNutritionalExplore furtherBest Seafood Chowder Recipe: How to Make It - Taste Of …tasteofhome.comRich Seafood Chowder Recipe: How to Make It - Taste Of …tasteofhome.comSeafood Chowder Recipe Ina Garten Food Networkfoodnetwork.comSeafood Chowder Recipe - Sunday Supper Movementsundaysuppermovemen…Weight Watchers Seafood Chowder - Nesting Lanenestinglane.comThick and Creamy Seafood Chowder Seasons and Suppersseasonsandsuppers.caRecommended to you based on what's popular • Feedback
Light & Creamy New England Seafood Chowder
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