So here is a Shrimp & Corn Chowder with Fennel. It literally took me 30 minutes to make! Bonus!! Scroll down for the recipe...
Saute leeks and fennel in butter.....yum! Loving my vintage Texasware bowl to use as my "garbage" bowl! Thank you Miss Rachael Ray! You rock!!
Add clam juice, whole milk, and potatoes
Jumbo shrimp
Voila!!
Add clam juice, whole milk, and potatoes
Jumbo shrimp
Voila!!
2 tablespoons unsalted butter
2 leeks (white & light green parts) chopped
1 fennel bulb, chopped
Kosher salt and black pepper
2 tablespoons all-purpose flour
1 8 ounce bottle clam juice
3 cups whole milk
1 pound potatoes, peeled and cut into 1/2" pieces
3/4 pound cooked peeled and deveined shrimp
1 10-ounce package frozen corn
2 tablespoons chopped fresh flat leaf parsley
2 tablespoons fresh lemon juice
- 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.
bon appetit!!
tia & andrea
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