As easy as it is delicious, this chowder bypasses celery in favor of fennel, which gives the soup a little anise flavor and some extra heft. The vegetables are thinly sliced and cooked together to help speed up the cooking process; using a mandoline can accelerate your prep even more. Half-and-half is a lighter option than heavy cream and helps finish the soup with a little richness. Cod is recommended here (or flounder or halibut, depending on what’s available), but feel free to substitute with shrimp or clams, adjusting cook times as needed. The crushed saltines are flavored with hot paprika, which is a smoky substitute for the bacon that is usually found in a classic chowder.