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1
Peel the shrimp, reserving the shells.
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2
(It is impractical to devein small shrimp, but if you're using larger ones, do devein them.) Split the shrimp lengthwise in half down the back, cover and refrigerate until needed.
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3
Remove the fronds (lacy top) from the fennel, coarsely chop and reserve for garnish, covered and refrigerated.
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4
Trim off the tops and tough outer layers of the fennel and coarsely chop, reserve for the stock.
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5
Quarter the fennel bulb lengthwise, cut away the core and cut very thinly across into 1/4- to 1/3-inch slices.
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6
Add 2 tablespoons of the olive oil and the 2 crushed garlic cloves to a 10- or 12-inch high-sided skillet or saute pan and heat over medium-high heat until the garlic begins to brown.
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7
Add the shrimp shells and saute for 5 minutes, or until the shells turn red and are very aromatic.
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8
Add the fennel trimmings, the wine and the water, bring to a simmer, and simmer for 20 minutes.
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9
Season lightly with salt.
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10
Strain the stock; you should have 3-1/2 cups.
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11
Heat a 4- to 6-quart heavy pot over low heat to medium and cook until the bacon is a crisp golden brown.
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12
Pour off all the fat except 1 tablespoon, leaving the bacon in the pot.
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13
Add the remaining 1 tablespoon olive oil and the chopped garlic and cook for 30 seconds.
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14
Add the onion, sliced fennel, fennel seeds and crushed red pepper (if using) and saute, stirring occasionally with a wooden spoon, for about 10 minutes, until the onion and fennel are softened but not browned.
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15
Add the potatoes and reserved shrimp stock.
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16
The stock should just barely cover the potatoes; if it doesn't, add enough water to cover.
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17
Turn up the heat and bring to a boil.
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18
Cover the pot and cook the potatoes vigorously for about 8 minutes, until they are soft on the outside but still firm in the center.
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19
If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot and cook a minute or two longer to release their starch.
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20
Reduce the heat to medium, add the tomatoes, and simmer for 5 minutes more.
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21
Stir in the shrimp and cook for 1 minute, then remove the pot from the heat and stir in the cream.
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22
Let sit for 10 minutes while the shrimp finish their slow cooking.
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23
Taste the chowder and season with black pepper and more salt if needed.
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24
If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely.
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25
Otherwise, let sit at room temperature for up to an hour, allowing the flavors to meld.
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26
When ready to serve, reheat the chowder over low heat; don't let it boil.
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27
Ladle into cups or bowls, making sure the shrimp, fennel, potatoes and bacon are evenly divided.
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28
Sprinkle with the reserved chopped fennel fronds.
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29
note:If you use frozen shrimp, defrost slowly in the refrigerator; this will help to maintain their texture.
