Shrimp and Corn Chowder

Ingredients

• 2 tablespoons butter
• 2 leekss (white and pale green parts only) , chopped
• salt and ground black pepper to taste
• 2 tablespoons all-purpose flour
• 3 cups half-and-half
• 1 pound potatoes , peeled and chopped
• 1 , 8 ounce
• 1 pound cooked shrimp
• 2 , 8 ounce
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh chives

Instructions

1. 1

   Melt butter in a Dutch oven over medium heat. Stir leeks into the butter and season with salt and black pepper; cook and stir until the leeks are tender, 4 to 5 minutes.

2. 2

   Stir flour into the leek mixture until dissolved completely and the mixture begins to thicken; add half-and-half, potatoes, and clam juice. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer for 10 minutes.

3. 3

   Stir shrimp and corn into the potato mixture; continue cooking until the potatoes are completely tender, about 10 minutes more. Remove pot from heat, add lemon juice and chives, and stir.