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

Source: Family Circle
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Ingredients

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Directions

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

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  • 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.

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  • 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.

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  • 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.

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Note:
  • 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:
  • *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

393 calories; 17 g total fat; 8 g saturated fat; 135 mg cholesterol; 854 mg sodium. 38 g carbohydrates; 3 g fiber; 23 g protein;

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