Seafood Chowder Made Easy

I had a bag of Atlantic shrimp in the freezer, a single trout fillet in the fridge and some cream that needed using....what to do?   Chowder was the obvious answer. This chowder was made even more 'seafoody' with the use of a store-bought broth by Campbell's. It was the first time I had used a pre-made seafood broth, and quite frankly, I think I prefer using chicken broth when making chowder. Either will do. It is important to be aware that most store-bought broths will be quite salty. Of course, there are purists who will only use homemade broth made with fish carcasses, shrimp tails and crab/lobster shells.  But then the recipe would not be 'easy', would it?

Ingredients:

• 1 onion diced
• 1 red pepper diced
• 1/2 fennel bulb diced
• 4 tablespoons of butter
• 1/4 cup of white wine
• 2 small potatoes diced
• grated rind of 1 lemon
• 900 ml package of seafood broth
• 340 gram package of cleaned, cooked shrimp
• 1 trout fillet cut into bite-sized pieces 
• salt and pepper to taste ( I used lots of pepper)
• 1/2 cup of 35% BF cream (AKA heavy cream or whipping cream)

Methods:

Saute the onion, red pepper and fennel in butter in the bottom of a heavy soup pot. When the vegetables have softened, add the white wine and stir until the wine has been cooked off. Add the broth and potatoes to the pot and simmer until the potatoes are cooked, 15 to 20 minutes. A few minutes before serving add the lemon rind and seafood, and simmer until the seafood has just cooked. This will take only a few minutes. Stir in the cream and add pepper and salt to taste.