Shrimp and Corn Chowder

Name: Shrimp and Corn Chowder
Total time: 55
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

Recipe by DotDot from allrecipes.com

Dinner 55 Mins.

Ingredients

6 servings

•

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

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.