SHRIMP, CORN AND POTATO CHOWDER

SHRIMP, CORN AND POTATO CHOWDER image

Categories Fish

Yield 4 people

Number Of Ingredients 10

Previous Next

1 T olive oil
1 T butter
2 med leeks, white and light green parts finely diced
4 C low sodium chicken brooth
2 lbs red potatoes cut into 1/4" dice
1.5 Lb large, raw shrimp peeled and devined (reserve shells)
1/2 C 1% milk
1 C fat free half and half
2 C frozen corn
Kosher salt and pepper

Steps:

heat oil and butter in lg pan over medium heat. Add leeks and cook about 5 min until softened. Add brooth, 1 1/2 C water and potatoes. Wrap reserve shrimp shells in cheesecloth and close with kitchen twine. Bring soup to boil and drop in shells. Reduce heat and simmer about 15 min until potatoes are tender. Remove shells, add milk and half and half, cover and cook until heated through. Add shrimp, corn and S&P to taste. Cook uncovered until shrimp turn pink and serve.