SHRIMP AND CORN CHOWDER WITH FENNEL

By á-8997

Ingredients

• Ingredients
• 2 tablespoons unsalted butter
• 2 leeks (white and light green parts), chopped
• 1 fennel bulb, chopped
• 2 tablespoons all-purpose flour
• 1 8-ounce bottle clam juice
• 3 cups whole milk (can use skim)
• 1 pound potatoes, peeled and cut into 1/2-inch pieces
• 1 pound cooked peeled and deveined medium shrimp
• 1 10-ounce package frozen corn (12-14 oz. fresh)
• 2 tablespoons chopped fresh flat-leaf parsley (can use dried flakes)
• 2 tablespoons fresh lemon juice (can use real lemon juice)
• Kosher salt and pepper (add at end to taste)
• bread, for serving (optional)

Preparation

Step 1

Directions

1. Heat the butter in a large saucepan over medium heat.

2. Add the leeks and fennel. Cook, stirring occasionally, until the vegetables are tender, 4 to 5 minutes. Stir in the flour.

3. Add the clam juice, milk, and potatoes and bring to a boil.

4. Reduce heat and simmer, stirring occasionally, for 12 minutes.

5. Stir in the shrimp and corn and cook until the potatoes are tender and the shrimp and corn are heated through, 3 to 5 minutes.

6. Stir in the parsley and lemon juice. Add kosher salt and pepper to taste.

Serve with the bread (if using).