Name: Shrimp and Corn Chowder
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Butter - 2 tablespoons; Leeks (white and pale green parts only), chopped - 2; Salt and ground black pepper to taste - 2; All-purpose flour - 2 tablespoons; Half-and-half - 3 cups; Potatoes, peeled and chopped - 1 pound; Clam juice - 1 (8 ounce) bottle; Cooked shrimp - 1 pound; Frozen corn - 2 (8 ounce) bags; Fresh lemon juice - 2 tablespoons; Chopped fresh chives - 2 tablespoons

Ingredients for - Shrimp and Corn Chowder

1. Butter 2 tablespoons

2. Leeks (white and pale green parts only), chopped 2

3. Salt and ground black pepper to taste 2

4. All-purpose flour 2 tablespoons

5. Half-and-half 3 cups

6. Potatoes, peeled and chopped 1 pound

7. Clam juice 1 (8 ounce) bottle

8. Cooked shrimp 1 pound

9. Frozen corn 2 (8 ounce) bags

10. Fresh lemon juice 2 tablespoons

11. Chopped fresh chives 2 tablespoons

How to cook deliciously - Shrimp and Corn Chowder

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.