Shrimp and corn chowder will warm you up!
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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Cook’s Notes:
For a lighter version, replace half-and-half with skim milk.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 420 | |
% Daily Value * | |
Total Fat19g | 25% |
Saturated Fat11g | 57% |
Cholesterol204mg | 68% |
Sodium367mg | 16% |
Total Carbohydrate41g | 15% |
Dietary Fiber4g | 15% |
Total Sugars5g | |
Protein24g | |
Vitamin C29mg | 147% |
Calcium194mg | 15% |
Iron4mg | 23% |
Potassium893mg | 19% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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