Shrimp and Corn Chowder

The subtle mellow flavor of leeks lingers in the background of this creamy chowder chockfull of shrimp, clams, potatoes, and corn.

from Family Circle

Shrimp and Corn Chowder
Servings: 8 Prep 15 mins Bake 350°F 25 mins Cook 15 mins

Ingredients

  • 1 1 package (10 ounces) frozen Parmesan garlic bread*
  • 2 tablespoons butter
  • 2 small leeks*, trimmed, cleaned, sliced into 1/4-inch-thick pieces (about 3/4 cup)
  • 1 package (1 pound) refrigerated saute-ready roasted onion-flavored cubed potatoes* (see Note)
  • 1 bottle (8 ounces) clam juice*
  • 1 can (6 ounces) chopped clams*
  • 1 medium ear)* OR: 1 can (10 ounces) corn kernels, drained
  • 2 cups half-and-half*
  • 1/2 cup milk
  • 1 tablespoon cornstarch
  • 1 pound small shrimp*, cut in half
  • 3 tablespoons chopped parsley*
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon liquid hot-pepper sauce (optional)

Make It

1. Heat oven to 350 degrees F. Bake bread according to package directions.

2. Melt butter in large saucepan over high heat. Add leeks; reduce heat to medium-high; cook, stirring, until very soft but not browned, 6 minutes.

3. Add potatoes and their seasoning packet to saucepan; cook, stirring, 1 minute. Add clam juice and juice from can of clams. Stir in corn kernels and half-and-half. Bring to a bare simmer.

4. Meanwhile, whisk milk and cornstarch in small cup. Once soup is barely simmering, stir in milk mixture, chopped clams and shrimp; simmer until shrimp are white throughout and chowder thickens slightly, 3 minutes. Stir in parsley, black pepper and pepper sauce, if using. Serve with bread.

Note:

5. Look in refrigerator section of your supermarket for the potatoes. You can substitute 1 pound potatoes, peeled, cubed, parboiled and seasoned with salt and pepper.

Note:

6. *To make sure you're express-lane bound, you'll only need to buy 9 items max, asterisked on the ingredient lists above. A serving of each recipe constitutes an entire meal; you don't need side dishes. Keep this in mind when evaluating the nutrition info provided.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 393, Fat, total (g): 17, chol. (mg): 135, sat. fat (g): 8, carb. (g): 38, fiber (g): 3, pro. (g): 23, sodium (mg): 854, Percent Daily Values are based on a 2,000 calorie diet.
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