Saffron Corn Chowder Stew

Method

1. Gather and prep everything first: yellow onion, garlic, vegetable stock and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Add the corn chowder and let it saffron, undisturbed, so it takes on real color before you stir.
4. Stir in the unsalted butter along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the cream, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with a handful of herbs and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.