Shrimp and Corn Chowder

This recipe for creamy shrimp and corn chowder will warm you up!

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 420 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.