RCI-SP.002.0187.001
Shrimp and Corn Chowder with Bread and Clams
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. From "Catsrecipes Y-Group" Makes 8 servings.
Prep25 min
Cook8 min
Total33 min
Servings4
Difficultyadvanced
Ingredients
- pkg frozen Parmesan garlic bread10 oz
- 2 tbsp
- leeks2 unitsliced into pieces
- pkg sauté-ready roasted onion-flavored cubed potatoes1 pound
- 8 oz
- can chopped clams6 oz
- 1 cup
- 2 cups
- ½ cup
- 1 tbsp
- medium shrimp1 poundcut in half
- 3 tbsp
- ¼ tsp
- ¼ tsp
Method
1
Preheat oven to 400°F and arrange frozen Parmesan garlic bread on a baking sheet according to package directions.
2
Melt butter in a large saucepan or soup pot over medium-high heat, then add sliced leeks and sauté until softened, about 3-4 minutes.
3
Add roasted onion-flavored cubed potatoes to the pot and stir, cooking for 2 minutes to warm through.
2 minutes
4
Pour in clam juice and the liquid from the can of chopped clams, bringing the mixture to a simmer.
3 minutes
5
Add corn kernels and allow the mixture to simmer gently for 5 minutes until flavors blend.
6
Whisk cornstarch into the milk until smooth, then slowly stir this mixture into the pot to thicken the broth.
7
Stir in half and half, the chopped clams, and the halved shrimp, then simmer until the shrimp turn pink and opaque, about 5-7 minutes.
8
Season the chowder with black pepper and hot pepper sauce to taste.
1 minutes
9
Remove the Parmesan garlic bread from the oven when golden and crispy according to package timing.
15 minutes
10
Ladle chowder into bowls and garnish generously with chopped parsley, then serve immediately with the warm Parmesan garlic bread on the side.