Brooke Dojny's Shrimp and Fennel Chowder

Name: Brooke Dojny's Shrimp and Fennel Chowder
Ingredients: 1/2 cup (1 stick) salted butter; 2 medium onions, chopped; 1/2 teaspoon fennel seeds, crushed or finely chopped; 3 tablespoons all-purpose flour; 5 cups shrimp broth, bottled clam juice, or seafood broth (see Notes); 1 cup water; 2 cups half-and-half; 1 1/2 pounds red-skinned potatoes, unpeeled, halved and sliced (about 4 1/2 cups); 1 fennel bulb (about 8 ounces), halved and thinly sliced, plus 3 tablespoons chopped fennel fronds for garnish; 3/4 teaspoon table salt, plus more if needed; 2 pounds unshelled shrimp — either small Maine shrimp or any small or medium-size shrimp — or 1 1/2 pounds shelled and deveined shrimp; 1 teaspoon smoked paprika; Freshly ground black pepper; 3 tablespoons Pernod (optional; see Notes); 1/4 cup snipped chives

Brooke Dojny's Shrimp and Fennel Chowder was pinched from <a href="http://www.yankeemagazine.com/new-england-food-cooking/brooke-dojnys-shrimp-and-fennel-chowder" target="_blank">www.yankeemagazine.com.</a>

INGREDIENTS

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1/2 cup (1 stick) salted butter

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2 medium onions, chopped

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1/2 teaspoon fennel seeds, crushed or finely chopped

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3 tablespoons all-purpose flour

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5 cups shrimp broth, bottled clam juice, or seafood broth (see Notes)

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1 cup water

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2 cups half-and-half

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1 1/2 pounds red-skinned potatoes, unpeeled, halved and sliced (about 4 1/2 cups)

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1 fennel bulb (about 8 ounces), halved and thinly sliced, plus 3 tablespoons chopped fennel fronds for garnish

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3/4 teaspoon table salt, plus more if needed

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2 pounds unshelled shrimp — either small Maine shrimp or any small or medium-size shrimp — or 1 1/2 pounds shelled and deveined shrimp

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1 teaspoon smoked paprika

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Freshly ground black pepper

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3 tablespoons Pernod (optional; see Notes)

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1/4 cup snipped chives

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