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Shrimp and Corn Chowder with Bread and Clams

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Description Edit

If you can't find these type of potatoes in your grocery store refrigerator section, you can substitute one pound of potatoes, peeled, cubed, parboiled and seasoned with salt and pepper.

Ingredients Edit

Directions Edit

  1. Heat oven to 350°F.
  2. Bake bread according to package directions.
  3. Melt butter in saucepan.
  4. Add leeks, cook until very soft but not browned.
  5. Add potatoes and their seasoning packet to saucepan, cook 1 minute.
  6. Add clam juice and juice from can of clams.
  7. Stir in corn and half and half.
  8. Bring to a simmer.
  9. Whisk milk and cornstarch in cup.
  10. Once soup is simmering, stir in milk mixture, clams and shrimp, simmer until shrimp are white and chowder thickens slightly.
  11. Stir in parsley, pepper, and pepper sauce.
  12. Serve with bread.

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