- 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
- 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.
- 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.
- 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
recipepes.com
Shrimp and Corn Chowder, recipe
PT15M
PT1H
5
455 calories
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