Shrimp and Corn Chowder

Heat oven to 350°F. Bake bread according to package directions.

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.

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.

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.

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.

*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.