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Shrimp and Corn Chowder

Course: Main Course, Seafood, Soup
Keyword: corn, shrimp
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.

Notes

Recipe By: Family Circle Magazine
Serving Size: 6