Chowder soup with fennel and shrimps

This is just a soup, originating from coastal New England settlements. The classic recipe uses fresh edible shells and salty crackers as an ingredient. There is no milk in the Manhattan chowder, but there are tomatoes.

Ingredients

• milk 600 ml
• potatoes 450 g
• tiger shrimps 250 g
• corn seeds 150 g
• butter 60 g
• smoked bacon 5 slices
• carrots 2 pcs.
• fennel 1 pc.
• onion 1 head
• flour 1 tbsp.
• saffron 1 pinch
• Bay leaf
• ground black pepper
• salt

Directions

1. Melt butter in a saucepan over low heat, fry thin onion slices until soft. Add thinly sliced ​​lean bacon strips and sauté together for three minutes. Add 1 - 2 cm peeled potato cubes, fennel and carrot slices, bay leaf. Mix. Sprinkle with flour and stir again.
2. Pour milk into the mixture, after three minutes - water, salt, pepper - to taste. Bring to a boil, cook for 15 - 20 minutes until the potatoes are tender. Stir, the soup may burn. Pour the saffron with boiling water, add to the soup when the latter is ready. Add corn kernels, thawed and peeled tiger prawns. Heat chowder soup with fennel and shrimps over low heat for 15 minutes. Serve immediately, sprinkle with chopped herbs and chili flakes.