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Shrimp and Corn Chowder Recipe

Recipe by: DotDot

"Shrimp and corn chowder will warm you up!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook20 m
  • Ready In35 m
  • 1Melt 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.
  • 2Stir 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.
  • 3Stir 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.
Footnotes
  • 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.
Ingredients
  • 6 servings
  • 420 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    420
    21%
  • Fat:
    19.3
    30%
  • Carbs:
    40.7
    13%
  • Protein:
    24.1
    48%
  • Cholesterol:
    204
    68%

Based on a 2,000 calorie diet

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