SHRIMP AND CORN CHOWDER WITH FENNEL

SHRIMP AND CORN CHOWDER WITH FENNEL image

Yield 4 people

Number Of Ingredients 13

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
3/4 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)

Steps:

Heat the butter in a large saucepan over medium heat. 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).