shrimp and corn chowder

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• 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.