Rating: 4 stars
172 Ratings
  • 5 star values: 64
  • 4 star values: 44
  • 3 star values: 31
  • 2 star values: 24
  • 1 star values: 9
Kate Merker

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Credit: Jonny Valiant

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the butter in a large saucepan over medium heat.

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  • 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.

  • 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. Serve with the bread (if using).

Nutrition Facts

476 calories; protein 33g; carbohydrates 57g; sugars 13g; fiber 7g; fat 14g; saturated fat 7g; calcium 345mg; iron 4mg; sodium 1009mg; cholesterol 207mg.
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