Shrimp and Corn Chowder With Fennel

shrimp-corn-fennel
Photo by Jonny Valiant
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 476 calories
    • Calories 125 calories from fat
    • Fat 14 g
    • Sat Fat 7 g
    • Cholesterol 207 mg
    • Sodium 1009 mg
    • Protein 33 g
    • Carbohydrate 57 g
    • Sugar 13 g
    • Fiber 7 g
    • Iron 4 mg
    • Calcium 345 mg
  • February 2010

Ingredients

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