Even though we have had 100 degree days and sweltering heat, this was my kid's request for dinner tonight! I got this recipe for Shrimp and Corn Chowder from Real Simple Magazine (one of my favorites!). I have made this chowder at least three times and it tastes better every time. I tweaked the recipe just a bit. This was my alteration: I did not use fennel. I used 2 cups of 1% milk since that is what I buy and 1 cup of 1/2 and 1/2. I also added some onion to my chopped leeks and pureed them in the food processor before I sauteed them in butter.
Serves 4 Hands-On Time: 30m Total Time: 30m
Ingredients
2 tablespoons unsalted butter
2 leeks (white and light green parts), chopped
1 fennel bulb, chopped
kosher salt and black pepper
2 tablespoons all-purpose flour
1 8-ounce bottle clam juice
3 cups whole milk
1 pound potatoes, peeled and cut into 1/2-inch pieces
3/4 pound cooked peeled and deveined medium shrimp
1 10-ounce package frozen corn
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
bread, for serving (optional)
Directions
Heat the butter in a large saucepan over medium heat. Add the leeks and fennel, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, stirring occasionally, until the vegetables are tender, 4 to 5 minutes; stir in the flour.
Add the clam juice, milk, and potatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, for 12 minutes. Stir in the shrimp and corn and cook until the potatoes are tender and the shrimp and corn are heated through, 3 to 5 minutes. Stir in the parsley and lemon juice. Serve with the bread, if using.
This is so tasty and yummy!! For tonights chowder I am also going to add in some bay scallops to surprise the kids!!!
Cheers................
