So here is a Shrimp & Corn Chowder with Fennel. It literally took me 30 minutes to make! Bonus!! Scroll down for the recipe...
Add clam juice, whole milk, and potatoes
- Heat the butter in large saucepan over medium heat. Add the leeks and fennel, season with 1/2 teaspoon salt and pepper, and cook, stirring occasionally, until vegetables are tender, 4 to 5 minutes; stir in the flour
Add the clam juice, milk, and potatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, for 12 minutes. Stir in shrimp and corn and cook until the potatoes are tender and the shrimp and corn are heated through, 3 to 5 minutes. Stir in the parsley and lemon juice. Serve with bread, if using.
tia & andrea