Shrimp and Corn Chowder With Fennel
From Real Simple.- Ingredients:
- 2 Tbsp. unsalted butter
- 2 leeks (white and light green parts), chopped
- 1 fennel bulb, chopped
- Kosher salt
- Black pepper
- 2 Tbsp. all-purpose flour
- 1 8 oz. bottle clam juice
- 3 c. whole milk
- 1 lb. potatoes, peeled and cut into 1/2-inch pieces
- 3/4 lb. cooked, peeled, and deveined medium shrimp
- 1 10 oz. pkg. frozen corn
- 2 Tbsp. fresh flat-leaf parsley, chopped
- 2 Tbsp. fresh lemon juice
- Fresh dill, for garnish
Heat the butter in a large saucepan over medium heat.
Add the leeks, fennel, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 4 to 5 minutes. Stir in the flour.
Add the clam juice, milk, and potatoes and bring to a boil.
Reduce heat and simmer, stirring occasionally, for 12 minutes.
Stir in the shrimp and corn and cook until the potatoes are tender and the shrimp and corn are heated through, 3 to 5 minutes.
Stir in the parsley and lemon juice. Garnish with fresh dill.
Serves 4.