Soup and chowder are a favorite of mine for several reasons. A bowl of soup on a cold day just feels good. A thick creamy chowder is so satisfying. Best of all they are better the next day. This one is no exception. It’s easy and great for a weeknight. Those of you that have never cooked with fennel should try it. And another thing leeks are so good. I never knew they were so good. Where have I been? Deb an English teacher at my school gave me the lowdown on leeks. I’m sold now. Just trust me on this, try the leeks and the fennel. You can thank me later. Then add to the pot potatoes, shrimp and corn. What else would you need? Just a little fresh parsley and the juice of a lemon to make the flavors pop.
Shrimp and Corn Chowder with Fennel from Real Simple
Makes 4 generous servings or 6 normal servings
- 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 in. pieces ( 1 very large baking potato)
- 1 pound of cooked peeled and deveined medium shrimp
- 1 10-ounce package frozen corn
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons fresh lemon juice
- Heat the butter in a large sauce pan over medium heat.
- Add the leeks and fennel, season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender about 6 or 7 minutes.
- Add 2 tablespoons of all-purpose flour.
- Add the clam juice, milk, and potatoes and bring to a boil.
- Reduce heat and simmer, stirring occasionally, for about 12 to 15 minutes.
- Stir in the shrimp and corn. Cook for about 5 more minutes until the corn is heated. * I have used raw shrimp that have just been peeled and deveined . It only takes about 3-5 minutes for the shrimp to cook in the chowder. I saw no difference in the taste. Either way it was delicious.
- Stir in the parsley and lemon juice.
- *If you are lucky enough to have leftovers the chowder will thicken. I just thinned to the right consistency with skim milk.
The Teacher Cooks