Shrimp and Corn Chowder

Shrimp and Corn Chowder
  • 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


  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.

03/31/2018
Shrimp and Corn Chowder, recipe PT15M PT1H 5 455 calories

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