Jonny Valiant
Hands-On Time
30 Mins
Total Time
30 Mins
Serves 4

How to Make It

Step 1

Heat the butter in a large saucepan over medium heat.

Step 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.

Step 3

Add the clam juice, milk, and potatoes and bring to a boil.

Step 4

Reduce heat and simmer, stirring occasionally, for 12 minutes.

Step 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.

Step 6

Stir in the parsley and lemon juice. Serve with the bread (if using).

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