Shrimp and Corn Chowder

by lindsey swann

2tbsp unsalted butter
2 small leeks, cleaned and sliced
1 large baking potato peeled and cubed (12 oz)
3 cups chicken broth (i use low sodium)
4 cups corn kernels frozen or fresh (not canned)
1 1/2 cups half and half
2 tbsp cornstarch
2 tsp Old Bay seasoning (i use low sodium)
1 yellow pepper cleaned out and sliced thin
1 orange pepper cleaned out and sliced thin
1 lb medium shrimp shelled, deveined and cut into thirds
1 tbsp lemon juice
1/2 tsp hot sauce (optional)

.in a large pot melt butter over medium heat
.add leeks: cook for 8 mins stirring occasionally
.add potatoes, broth and corn .
.simmer 15 min stirring occasionally.
.combine half and half and cornstarch in bowl
.add mixture to pot
.add Old Bay seasoning to pot and bring to a simmer
.add peppers and shrimp; simmer 5 minutes, stirring occasionally.
.stir in lemon juice and hot sauce
.serve immediately

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: