Shrimp and Corn Chowder recipe

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Ingredients

2 tablespoons butter
2 leeks (white and pale green parts only), chopped
salt and ground black pepper to taste
2 tablespoons all-purpose flour
3 cups half-and-half
1 pound potatoes, peeled and chopped
1 (8 ounce) bottle clam juice
1 pound cooked shrimp
2 (8 ounce) bags frozen corn
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh chives

Nutrition Info

420 calories
carbohydrate: 40.7 g
cholesterol: 203.6 mg
fat: 19.3 g
fiber: 4.1 g
protein: 24.1 g
saturatedFat: 11.4 g
servingSize: -
sodium: 366.5 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a Dutch oven over medium heat. Stir leeks into the butter and season with salt and black pepper, cook and stir until the leeks are tender, 4 to 5 minutes.

  2. Stir flour into the leek mixture until dissolved completely and the mixture begins to thicken, add half-and-half, potatoes, and clam juice. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer for 10 minutes.

  3. Stir shrimp and corn into the potato mixture, continue cooking until the potatoes are completely tender, about 10 minutes more. Remove pot from heat, add lemon juice and chives, and stir.

Recipe Yield

6 servings

Recipe Note

Shrimp and corn chowder will warm you up!

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