You may have guessed that I love shrimp! I had a bag of frozen shrimp and decided to make shrimp and corn chowder, a perfect meal for all the cold weather we’ve been having! This is one of those quick meals that only takes about a half an hour to make!
Shrimp & Corn Chowder
2 Tbsp butter
2 leeks, chopped
1 fennel bulb, chopped
Salt and pepper to taste
2 Tbsp flour
1 8oz bottle of clam juice
3 cups milk
1 pound potatoes, peeled and cut into cubes
¾ pound shrimp, cooked and peeled
10 oz frozen corn
2 Tbsp fresh parsley
2 Tbsp fresh lemon juice
Heat the butter in a large saucepan and add the leeks, fennel, salt and pepper.
Cook until the vegetables are tender, about 5 minutes. Stir in the flour. Add the clam juice, milk and potatoes and bring to a boil. Reduce heat and simmer for about 12 minutes. Stirring occasionally.
Stir in the shrimp and the corn and cook until the potatoes are tender and the shrimp and corn are heated through.
Stir in the parsley and the lemon juice and serve hot!
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