Shrimp Corn Chowder
Updated: Dec 18, 2018
I love this super simple Shrimp Corn Chowder, it is very easy and not short on flavor. This recipe was adapted from one we had saved from a magazine called Simple Food about 8 years ago... because then again, who cuts out recipes anymore? ;)
The recipe I am posting below serves 4 people, however I suggest always doubling soup recipes!
I hope you enjoy!
3 tbsp unsalted butter
2 leeks (white and green parts chopped)
1 fennel bulb, chopped
Salt & Pepper to taste
2 tbsp whole wheat flour
1 8-ounce bottle of clam juice
3 cups whole milk
1 pound potatoes, peeled and cut into 1/2 inch pieces
1 pound raw shrimp-- peeled & deveined ( Whole Foods had the shrimp that were peeled and deveined, but had the tails on still for sale, so we went with those!) I really recommend fresh not frozen
1 clove garlic minced
1/4 onion chopped
1 10- ounce package frozen corn
2 tbsp chopped fresh parsley
2 tbsp fresh lemon juice
1: Heat 1 tbsp butter in a large sauce pan over medium heat
2: Place minced garlic and chopped onion and saute in the butter for 2 minutes
3: Next place the shrimp deveined and peeled with no tails in the sauce pan. Cook until both sides are opaque, usually 3 to 5 minutes per side, and then place in a bowl and set aside
4: Heat the rest of the butter in a large soup pot over medium heat. Add the leeks and fennel, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the vegetables are tender, 4 to 5 minutes
5: Then stir in the flour
6: Add the clam juice, milk and potatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, for 12 minutes
7: Finally stir in the shrimp and corn and cook until the potatoes are tender and the shrimp and corn are heated through, 3 to 5 minute. 8: Stir in parsley and lemon juice and serve right away!
Make sure you always #honestgrubhonestfoodie when you make something and tag me at @honestfoodie_blog on instagram! You guys rock!