Shrimp And Corn Chowder


	Shrimp And Corn Chowder


	Shrimp, corn. clams, leeks, potatoes in a lightly seasoned clam juice and cream broth. Nice hearty, one pot meal, perfect any day of the year.

	Ingredients -

	2 tablespoons Butter 2 Leeks, sliced into pieces 1 pound Potatoes, peeled, cubed, parboiled and seasoned with salt and pepper 1 (8 ounces) bottle Clam Juice 1 (6 ounces) can chopped Clams 2 cups Half and Half 1 cup Corn Kernels 1 tablespoon Cornstarch 1/2 cup Milk 1 pound Medium Shrimp, cut in half 3 tbs chopped Parsley 1/4 teaspon Hot Pepper Sauce 1/4 teaspoon Black Pepper

	Preparation:

	1. In small saucepan over low heat, add butter and saute leeks until soft. 2. Add potatoes, cook additional minute. 3. Open clams. Drain juice into saucepan. Add clam juice. 4. Add half and half and corn. Bring everything to a simmer. 5. In a small bowl whisk cornstarch and milk. 6. As chowder begins to softly boil, stir in milk and cornstarch mixture. 7. Add shrimp and clams. Simmer until shrimp are cooked thoroughly and chowder thickens. 8. Add parsley, pepper sauce, and pepper.

	Variations and Recipe Ideas:

Cooking Tip

Parboiling

Parboiling means to partially boil and cook the ingredient prior to use in the recipe. Peel and cube the potatoes. Place in a saucepan. Cover potatoes with water and boil approximately 10 minutes. Remove from water immediately.

Cooking Tip

Leeks

Keep the leaves attached and trim off the root end. Cut off the top of the leeks so the remaining root plus leaves is about 6 inches long. Cut leek lengthwise, and then again to mke four long pieces. Rinse in cold water. Julienne into matchstick size pieces.