Rating: 4.5 stars
15 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Shrimp and corn chowder will warm you up!

Recipe Summary

cook:
35 mins
total:
55 mins
prep:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

For a lighter version, replace half-and-half with skim milk.

This is also good with shredded cheese on top as a garnish.

Nutrition Facts

420 calories; protein 24.1g; carbohydrates 40.7g; fat 19.3g; cholesterol 203.6mg; sodium 366.5mg. Full Nutrition
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