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
