Ingredients
- 2 celery stalks
- 2 potatoes
- 1 onion
- 1 bell pepper (red)
- 1 3/4 c chicken stock
- 3/4 c corn (frozen)
- 4 oz shrimp (cooked peeled)
- 1/4 c butter
- 2 tb all purpose flour
- 1 1/2 ts fennel seeds
- 1 ts paprika
Salt to taste Fresh ground pepper to taste Fresh dill sprig (opt) Melt butter in a saucepan. Add onion, celery, potatoes and fennel. Cook gently 5 minutes, stirring frequently. Blend in flour and cook 1 minute. Stir in paprika and stock and bring to a boil, stirring constantly. Cover, reduce heat and simmer 15 minutes, stirring occasionally. Stir in clams, shrimp, bell pepper and corn. Simmer 5 minutes. Stir in half-and-half, salt and pepper. Garnish with dill sprig, if desired, and serve hot. VARIATION: Omit paprika and add 1 teaspoon Curry Powder. Add 1 tablespoon chopped fresh parsley or cilantro just before serving.