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.
Happy Cooking,
The Teacher Cooks
The Teacher Cooks 
Can you post the whole recipe for the pimento biscuits? Jan and I didn’t see it. Thanks, Jimmie
I will be glad to post it.
This is a fantastic chowder. It looks beautiful and sounds delicious. I hope you have a great day. Blessings…Mary
Looks really good!
Great to use both fennel AND leeks, Wanda! I’ve made corn chowders but never added shrimp and clam juice…super idea!
Yum! This sounds just right for these cold nights!
Now there is a whole lotta love in that pan. YUM. All of my favourite flavours. Can’t wait to try it. My dad would LOVE this!
I haven’t posted for 3 weeks – deep in the throws of planning a local slow food event. Great work. Time well spent, but missing my hobby site, my kitchen, cooking and reading your wonderful posts!
I hope to catch up soon!
🙂
Valerie
DONT POST THIS!!!
my dad said to give him a call so that you and him can schedual a day for him to come in i was suppose to email you yesterday but did not have the chance his cell is 404 – 201 – 4488 and he is really my step dad so his name in wade walker see you tuesday
I learned shrimp and corn chowder is not just like clam chowder!
I learned you can add fresh herbs or vegetables to your chowder to make it the perfect flavor for you.
I’m not a big seafood person, infact… I hate seafood. But this does look really good for someone who likes shrimp! Maybe I could try it…? (:
im not a fan of seafood and im also allergic to it so this really doesnt look very good to me but it seems like an easy to make recipe.
I learned that you can only cook raw shrimp in the chowder for 3-5 minutes and you will not taste the difference.
i learned , you cant add what ever kinda fresh veggies to make it taste the way you like (:
Trying new things never hurts! I’m not a big fan of chowder, but this looks irresistible. Parsley and lemon juice really brings out the flavor in many things.
learned that it doesnt matter if you use raw or cooked shrimp it still taste the same and i also learned that the chowder will thicken and to use skin milk to thin the soup out.
corn and shimp are a good combination for chowder
I learned that raw shrimp will cook into a matter of minutes, i thought it took longer. This is a dish i plan on making for myself probably, in a smaller portion of course. Im the only seafood lover in the family.
I learned that leftovers can become thicker, and better. 🙂
I don’t really like seafood, but the way you cooked it, It looks pretty good !
i learned that how you prepare food is at your own preference. You put what you like in it and you can substitute food.
I learned that you can thicken a sauce by letting it set.
this look so good! i learned how to make this!
I love chower! its one of my favorite soups. I had no idea that if chowder were thicker it would be better. This looks very good (:
The shrimp looks so good and i can ‘t wait for a lab like this.
i hate shrimp but this would be somthing i’d try
this looks soooo good 🙂 wish we could make this in class
I learned that you can add fresh vegetables !
this looks so yummy wish we could make it in class
i learned that juice of a lemon can make the flavors pop.
I learned that you can thin the chowder to the right consistency with skim milk.
I learned that there is clam juice in this.
I don’t really like shrimp, but this recipe looks delicious ! 🙂
When i first heard the name of this recipe, i thought to myself that sounds really gross. But by looking at the pictures and reading the ingredients it doesn’t sound that bad after all. I hope to see you make this really soon.
Oh my goodness. I LOVE shrimp, so I will love this recipie i’m sure. One great thing about having this class, my family gets to eat healthier. and the food is really yummy! (:
i really enjoy seafood! and i learned that if you let it sit, it will become thicker and taste better! (:
i love love love seafood and shrimp is one of my favorites to eat but my mom is allergic to shell fish so we dont get to eat it at my house very offten but i think we will have to make this one day
I learned that you can add whatever veggies that you want to so you dont have to be limited to just certain ones.
i bet it tastes better than it looks! it looks so good!
i love seafood! ive never heard of seafood in a chowder
i learned that to thicken it, to just let it set! it looks delcious!
it sounds really good.. although i am no fan of chowder i do love shrimp! andi never knew that chowder could have parsley in it
i learned that It only takes about 3-5 minutes for the shrimp to cook in the chowder! i am going to try it
I never knew that corn and shrimp will turn out looking good to eat in chowder. Lots of sauce looks great#yummy
Beautiful photo! This dish would go perfect with those biscuits you just posted.
This looks really good and reminds me of the seafood chowder at Gumbeaux’s, which i am a huge fan of! I never really thought to make the chowder at home for myself, but after reading this recipe and instructions it doesn’t seem too difficult and i think i might try it!
I learned that you can either use cooked or raw shrimp and it doesn’t change the taste ! and that the longer you let it set , the thicker it gets !
As a fellow chowder eater I am quite picky about it and I just dont eat any old chowder, but after reading this recipe it actually sounds quite enticing, I might bother my sister tto make it for me HAHA! 😀
I didn’t know that shrimp and corn could go together in a meal.