Shrimp and Corn Chowder with Fennel

A new one pot wonder. About 30 minutes, with minimal prep makes this a great weeknight dinner. Am I really making chowders in August? I can't believe it feels like fall.

Ingredients:
6 pieces of bacon (or use 2 Tbs butter)
1-2 leeks, white and light green parts, chopped
1 fennel bulb
salt and pepper
2 Tbs flour
1 8oz bottle of clam juice/stock
3c whole milk
1# potatoes, diced (I used Yukon golds and left the skins on)
3/4# cooked peeled and deveined medium shrimp
1 - 10oz package frozen corn (I actually used a 16oz bag, which works fine if you like a really thick, not brothy, chowder - which I do)
2+ Tbs chopped fresh Italian parsley
2 Tbs lemon juice

Heat a stockpot or dutch oven. Chop bacon and fry til crispy. (You should have about 2 Tbs fat, or add butter as needed.) Remove from pan. Cook leeks and fennel in bacon drippings with 1/2 tsp of salt and pepper, each, until veggies are tender - about 4-5min. Stir in flour and cook, while stirring 1-2 minutes.

Add clam juice, milk and potatoes and bring to a boil. Reduce heat and simmer, stirring occassionally, for 12 minutes. Add corn and shrimp and cook until potato pieces are tender and corn and shrimp are heated through - 3-5min. Adjust seasoning to taste - I needed significantly more salt and pepper. Stir in parsley and lemon juice.



Adapted from Real Simple 2/2010