Shrimp and Corn Chowder With Fennel

dinner-shrimp-chowder_300

Ingredients

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).

Original recipe from RealSimple.com

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