Shrimp and Corn Chowder
Servings: 0
Ingredients
- 2 tablespoons unsalted butter
- 2 small leeks cleaned and sliced
- 1 large baking potato about 12 oz, peeled and cubed
- 3 cups reduced-sodium chicken broth
- 4 cups corn kernels
- 1 1/2 cups half-and-half
- 2 tablespoons cornstarch
- 2 teaspoons Old Bay seasoning
- 1 sweet yellow pepper cored, seeded and thinly sliced
- 1 sweet orange pepper cored, seeded and thinly sliced
- 1 lb. medium shrimp shelled, deveined and cut into thirds
- 1 tablespoon lemon juice
- 1/2 teaspoon hot sauce
Instructions
- In a large pot melt butter over medium heat and add leeks; cook 8 minutes, stirring occasionally. Add potato, broth and corn kernels. Simmer 15 minutes, stirring occasionally.
- Combine half-and-half and cornstarch; stir into pot. Add Old Bay seasoning and bring to a simmer. Add peppers and shrimp; simmer 5 minutes, stirring occasionally. Stir in lemon juice and hot sauce. Serve immediately.
Notes
Recipe By: Family Circle Magazine
Serving Size: 6
Serving Size: 6
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