Shrimp and Corn Chowder With Fennel Recipe | Real Simple Recipes

By dbfv101

Ingredients

• 2 tablespoonsunsalted butter
• 2 leeks (white and light green parts), chopped
• 1 fennel bulb, chopped
• kosher salt and black pepper
• 2 tablespoonsall-purpose flour
• 18-ounce bottle clam juice
• 3 cupswhole milk
• 1 poundpotatoes, peeled and cut into 1/2-inch pieces
• 3/4 poundcooked peeled and deveined medium shrimp
• 110-ounce packagefrozen corn
• 2 tablespoonschopped fresh flat-leaf parsley
• 2 tablespoonsfresh lemon juice
• bread, for serving (optional)

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

Heat the butter in a large saucepan over medium heat. Add the leeks and fennel, season with teaspoon salt and teaspoon
pepper, and cook, stirring occasionally, until the vegetables are tender, 4 to 5 minutes; stir in the flour.

Add the clam juice, milk, and potatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, for 12 minutes.
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.
Stir in the parsley and lemon juice. Serve with the bread, if using.