Shrimp and Corn Chowder

Soup Saturday blogger are cooking up chowders this week.  What I love about the one I made for you is this: it is delicious cold as well as hot!  I love having this cold chowder in the heat of summer.  The flavors have a chance to marry and boy, it is delicious!

Soup Saturday Bloggers have been around for over a year. I have participated in their group a few times throughout the year. I love soup and I like to have family around the table, eating a hearty soup with some good crusty bread.  It's the best ever.

Yield: 8Author: Terri Steffes

Shrimp and Corn Chowder

prep time: 20 minscook time: 20 minstotal time: 40 mins

ingredients:

2 T butter

1 leek, cleaned and chopped

1 lb small red potatoes, quartered

3 c half and half or whole milk

2 T flour

1 jar clam juice

salt and pepper

1 lb 16/20 sized shrimp, peeled

1 c frozen corn

1 T fresh lemon juice

1 T chopped chives

instructions:

Melt butter in a Dutch oven.  Add leeks, cook 4 minutes or until softened.  Add flour, stir and cook one minute.  Add half and half, red potatoes and clam juice.  Stir, bring to a boil.  Reduce heat and cook about 10 minutes, or until potatoes are cooked through.  Add shrimp and corn and cook until shrimp is pink all the way through.  Add 1 T fresh lemon juice.  Stir.  Garnish with chopped chives.

Created using The Recipes Generator

It's nice to have a recipe that works for any season! That way, you never have to be without it! Enjoy!

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