Shrimp and Corn Chowder

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

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.

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

Categories

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