Shrimp and Corn Chowder With Fennel

By Unblond1

Ingredients

• 2 tablespoons unsalted butter
• 2 leeks (white and light green parts), chopped
• 1 fennel bulb, chopped
• kosher salt and black pepper
• 2 tablespoons all-purpose flour
• 1 8-ounce bottle clam juice
• 3 cups whole milk
• 1 pound potatoes, peeled and cut into 1/2-inch pieces
• 3/4 pound cooked peeled and deveined medium shrimp
• 1 10-ounce package frozen corn
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons fresh lemon juice
• bread, for serving (optional)

Details

Adapted from realsimple.com

Preparation

Step 1

Heat the butter in a large saucepan over medium heat.
Add the leeks, fennel, ½ teaspoon salt, and ¼ teaspoon pepper. 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).