Shrimp & Corn Chowder

This corn and shrimp chowder is made extra hearty by the use of potatoes and extra delicious by the flavor of bell pepper and leaks. The combination of flavors adds depth and will definitely impress all of your dinner mates. This is a great way to use up the last of the fall root vegetables coming through your kitchen.

Recipe yields 6 servings

Ingredients
2 tbsp unsalted butter
2 small leeks
1 large baking potato
3 cups chicken broth
4 cups corn kernels (I used 4 ears of corn)
1 1/2 cups half-and-half
2 tbsp cornstarch
2 tsp Old Bay seasoning
1 sweet orange pepper
1 lb medium shrimp, cleaned with the tails off
1 tbsp lemon juice
Dash of hot sauce

Peel and dice the potato into small cubes. Thinly slice the leeks, removing the rough green part and discarding.

Remove the corn kernels from the ears of corn (if you are using fresh).

In a large stock pot, melt the butter and add the leeks. Cook, stirring occasionally, until leeks are fragrant and softened.

To the pot, add the potato, corn and chicken stock. Bring to a boil and then lower heat to a simmer, cooking for 15 minutes. Be sure to stir the pot occasionally!

Thinly slice the orange pepper.

Combine the half-and-half and cornstarch in a small bowl and slowly add to the pot, stirring it in as you add it to avoid clumping.  Add the peppers and the Old Bay seasoning and return the pot to a simmer.

Add the shrimp and stir until cooked through, about 5 minutes. Cut the heat and stir in the lemon juice and hot sauce. Give it a taste and add another dash of hot sauce if you prefer a little more kick. Remove to serving bowls and enjoy!