Shrimp & Corn Chowder
This corn chowder is made even better by adding shrimp. Serve with your favorite bread for a satisfying meal!
Photo credit Jonny Valient
- 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 fresh flat-leaf parsley, chopped
- 2 tablespoons fresh lemon juice
- Bread, for serving (optional)
Adapted from realsimple.com
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).