Shrimp and Corn Chowder With Fennel

Shrimp And Corn Chowder With Fennel
Jonny Valiant
Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

2
tablespoons
unsalted butter
2
leeks (white and light green parts), chopped
1
fennel bulb, chopped
kosher salt and black pepper
2
tablespoons
all-purpose flour
1
8-ounce bottle clam juice
3
cups
whole milk
1
pound
potatoes, peeled and cut into 1/2-inch pieces
3/4
pound
cooked peeled and deveined medium shrimp
1
10-ounce package frozen corn
2
tablespoons
chopped fresh flat-leaf parsley
2
tablespoons
fresh lemon juice
bread, for serving (optional)

Directions

  1. Heat the butter in a large saucepan over medium heat.
  2. Add the leeks, fennel, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 4 to 5 minutes. Stir in the flour.
  3. Add the clam juice, milk, and potatoes and bring to a boil.
  4. Reduce heat and simmer, stirring occasionally, for 12 minutes.
  5. 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.
  6. Stir in the parsley and lemon juice. Serve with the bread (if using).
Kate Merker
February 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 125
  • Protein 33 g
  • Carbohydrate 57 g
  • Sugar 13 g
  • Fiber 7 g
  • Fat 14 g
  • Sat Fat 7 g
  • Calcium 345 mg
  • Iron 4 mg
  • Sodium 1009 mg
  • Cholesterol 207 mg
What does this mean? See Nutrition 101.