Name: Shrimp and Corn Chowder
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

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Shrimp and Corn Chowder

Course: Main Course, Seafood, Soup

Keyword: corn, shrimp

Servings:

Author: Family Circle Magazine

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.