Creamy Shrimp and Corn Chowder Recipe

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

Instructions

1. Melt butter in a Dutch oven over medium heat until shimmering. Add leeks, salt, and pepper; cook until softened, 4-5 minutes, stirring occasionally.
2. Stir in flour until fully combined, creating a thickened mixture. Gradually add half-and-half, potatoes, and clam juice. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Add shrimp and corn to the potato mixture. Cook until shrimp is pink and potatoes are tender, about 10 minutes. Remove from heat; stir in lemon juice and chives before serving.

Nutrition

• Calories: 420 kcal
• Fat Content: 19 g
• Fiber Content: 4 g
• Sugar Content: 5 g
• Sodium Content: 367 mg
• Protein Content: 24 g
• Cholesterol Content: 204 mg
• Carbohydrate Content: 41 g
• Saturated Fat Content: 11 g
• Unsaturated Fat Content: 0 g