From the Kitchen of "Chef" Norm
Shrimp and

Corn Chowder

with Fennel

My final plating (really bowling)
Source (if known): Real Simple Magazine, February 2010 and below link:
Website Link
My notes: I made this for the first time in June 2011 after finding it in a magazine in a waiting room.  It turned out very good.  We had a three cheese bread with it and a salad.

4 servings, recipe said 30 minutes prep and 30 minutes to cook.  Pretty close on the time.  I did a lot of prep earlier, like deveining the shrimp.  Also, I had large shrimp and butterflied them and cut in half.

  • 2 tablespoons unsalted butter
  • 2 leeks (white and light green parts), chopped
  • fennel bulb, chopped
  • kosher salt and black pepper
  • 2 tablespoons all-purpose flour
  • 8-ounce bottle clam juice
  • 3 cups whole milk
  • 1 pound potatoes, peeled and cut into 1/2-inch pieces
  • 3/4 pound cooked peeled and deveined medium shrimp
  • 10-ounce package frozen corn
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons fresh lemon juice (I used bottled)
  • bread, for serving (optional)

  1. Heat the butter in a large saucepan over medium heat.
  2. Add the leeks, fennel, teaspoon salt, and teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 4 to 5 minutes. Stir in the flour.
  3. Add the clam juice, milk, and potatoes and bring to a boil.
  4. Reduce heat and simmer, stirring occasionally, for 12 minutes.
  5. Stir in the shrimp and corn and cook until the potatoes are tender and the shrimp and corn are heated through, 3 to 5 minutes.
  6. Stir in the parsley and lemon juice. Serve with the bread (if using)


Cooking leeks and fennel till tender

Adding the milk and potatoes

Adding the shrimp