The Best Recipes for Shrimp and Corn Chowder

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Shrimp and Corn Chowder

"Shrimp and corn chowder will warm you up!"

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

Instructions :

Prep : 15M	Cook : 6M	Ready in : 35M

• 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.

Notes :

• For a lighter version, replace half-and-half with skim milk.
• This is also good with shredded cheese on top as a garnish.

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