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Tried a new soup last week. I was really happy with it. Most of “my people” weren’t thrilled with it as they mostly prefer chicken/noodle soup…especially Campbell’s. 😉 So lucky me, most went into the freezer which means I have many yummy lunches to look forward to.

Shrimp and Corn Chowder with Fennel
(Taken from Real Simple magazine Feb 2010 issue…& I just got around to trying it.)
2 tablespoons unsalted butter
2 leeks (white & light green parts), chopped
1 fennel bulb, chopped
Salt & pepper to taste
2 tablespoons all-purpose flour
1 8oz bottle clam juice (I substituted about a cup of white wine here because I like wine in soup & clam juice just sounded icky to me.)
3 c whole milk
1 pound potatoes, peeled & cut into bite sized pieces
3/4 pound cooked peeled & deveined medium shrimp (I used more like a pound & sautéed mine in a lil butter/olive oil after peeling-let it cool & then cut into small pieces)
1 10 oz pkg frozen corn
2 tablespoons chopped fresh flat leaf parsley
2 tablespoons fresh lemon juice

Heat butter in large saucepan over medium heat. Add leaks & fennel, season with salt & pepper & cook, stirring occasionally, until the vegetables are tender, 4-5 minutes(my vegs took more like 15-20 minutes). Stir in the flour. Add the clam juice (white wine!), milk & potatoes & bring to a boil. Reduce heat & simmer, stirring occasionally, for 12 minutes. Stir in the shrimp & corn & cook until the potatoes are tender & the shrimp & corn are heated through. Stir in parsley & lemon juice. I had to add more milk to get the thickness where I wanted it to be then at the end.


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