Shrimp and Corn Chowder

Name: Shrimp and Corn Chowder
Yield: 6
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

👥 6 servings 👁️ 3 views

A creamy New England-style chowder where sweet corn and tender shrimp meet leeks, potatoes, and a whisper of lemon. Finished with chives, it's a soul-warming bowl for chilly evenings.

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

#Soup

📊 At a Glance

Serves 6

Difficulty Medium

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 420

% Daily Value*

Total Fat 19.3g 25%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 367mg 16%

Total Carbohydrate 40.7g 15%

Dietary Fiber 4.1g 15%

Total Sugars 4.6g

Protein 24.1g 48%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

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.

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.