I don’t know how the weather is where you live but we’re still getting cold weather here in Vermont. Recently I shared a wonderful recipe for pork, bean and kale soup. This recipe is a chowder. Sometimes you find a chowder recipe that is just so comforting you find yourself making it several times during the cold months. This shrimp and corn chowder is one of those recipes. The addition of the fennel gives it a slightly peppery taste but isn’t strong. Next time you’re in for some colder weather mix up a batch of this delicious shrimp and corn chowder. You probably have everything you might need on hand, use frozen corn and frozen shrimp that you might have in your freezer and you’ll be enjoying a nice bowl of this chowder in no time!
Shrimp and Corn Chowder
2 Tsp butter
2 leeks, chopped
1 fennel bulb, chopped
½ tsp salt
¼ tsp pepper
2 Tbsp flour
1 8oz bottle of clam juice
3 cups milk
1 pound of potatoes, peeled and cut into small pieces
¾ pound shrimp, peeled and deveined
1 – 10oz package of frozen corn
2 Tbsp parsley chopped
2 Tbsp fresh lemon juice
Heat the butter in a large saucepan over medium heat. Add the leeks, fennel, salt and pepper. Cook, stirring occasionally, until the vegetables are tender, 4-5 minutes. Stir in the flour.
Add the clam juice, milk, potatoes and bring to a boil. Reduce heat and simmer for 12 minutes. Stir occasionally. Stir in the shrimp and corn and cook until the potatoes are tender and the shrimp and corn are heated through, 3-5 minutes.
Stir in the parsley and lemon juice and serve with bread or corn muffins. This shrimp and corn chowder makes 4-6 servings depending on how generous you are.