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.

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.