Shrimp and Corn Chowder

By courtneyepowell

Ingredients

• 2 tablespoons unsalted butter
• 2 small leeks, cleaned and sliced
• 1 large baking potato (about 12 oz), peeled and cubed
• 3 cups reduced-sodium chicken broth
• 4 cups corn kernels
• 1 1/2 cups half-and-half
• 2 tablespoons cornstarch
• 2 teaspoons Old Bay seasoning
• 1 sweet yellow pepper, cored, seeded and thinly sliced
• 1 sweet orange pepper, cored, seeded and thinly sliced
• 1 pound medium shrimp, shelled, deveined and cut into thirds
• 1 tablespoon lemon juice
• 1/2 teaspoon hot sauce

Details

Servings 6

Preparation

Step 1

1. In a large pot melt butter over medium heat and add leeks; cook 8 minutes, stirring occasionally. Add potato, broth and corn kernels. Simmer 15 minutes, stirring occasionally.
2. Combine half-and-half and cornstarch; stir into pot. Add Old Bay seasoning and bring to a simmer. Add peppers and shrimp; simmer 5 minutes, stirring occasionally. Stir in lemon juice and hot sauce. Serve immediately.