Lunch / Dinner
Here’s a warming chowder to serve on a special night—just when you need an elegant, classy (and quick!) dinner.
For a make-ahead option, prepare the soup base up to 2 days ahead but wait to add the potatoes and seafood. Twenty minutes before you're ready to serve the chowder, add the potatoes and simmer until they're tender, then continue with the recipe as directed.
Cook bacon in a large pot over medium heat until crisp; transfer to a paper-towel-lined plate. Pour off all but 1 Tbsp. drippings. Add onion, fennel bulb, and butter. Sweat vegetables over medium heat until translucent, about 5 minutes. Stir in flour and cook 1 minute. Add wine and boil 1 minute more.
Stir in shrimp, fish, and mussels. Cover pot and simmer chowder until fish and shrimp are cooked through and mussels open, about 5 minutes. Discard any unopened mussels.
% Daily Value*
Total Fat 15g 23%
Sodium 402mg 16%
Carbs 4g 1%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.