Name: Shrimp and Corn Chowder
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
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

Shrimp and Corn Chowder

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Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes

Cozy up with this creamy shrimp and corn chowder.

Ingredients:

2 tablespoons butter
2 leeks (white and pale green parts only), chopped
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:

In a Dutch oven over medium heat, melt butter. Add leeks to the melted butter and season with salt and black pepper. Cook and stir until leeks are tender, about 4 to 5 minutes.
Whisk in the flour until fully dissolved and the mixture thickens, then pour in the half-and-half, potatoes, and clam juice. Let it come to a boil, then lower the heat and simmer for 10 minutes.
Mix the shrimp and corn into the potato mixture, cooking until the potatoes are fully tender, approximately 10 more minutes. Take the pot off the heat, then add lemon juice and chives, and mix well.

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