Shrimp and Corn Chowder With Fennel

Shrimp And Corn Chowder With Fennel
Photo: Jonny Valiant
Hands On Time:
30 mins
Total Time:
30 mins
4 serves


  • 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

  • ¾ 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)


  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).

Nutrition Facts (per serving)

476 Calories
14g Fat
57g Carbs
33g Protein
Nutrition Facts
Calories 476
% Daily Value *
Total Fat 14g 18%
Saturated Fat 7g 35%
Cholesterol 207mg 69%
Sodium 1009mg 44%
Total Carbohydrate 57g 21%
Total Sugars 13g
Protein 33g
Calcium 345mg 27%
Iron 4mg 22%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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