Shrimp Corn Chowder With Fennel

With blizzard season in full swing, why not settle down with a hot bowl of chowder?
I found this recipe in the Feb 2010 issue of Real Simple Magazine. It's amazing.






2 Tbls Unsalted Butter
2 Leeks (white and light green parts), chopped
1 Fennel Bulb, chopped
Kosher Salt & Black Pepper
2 Tbls All-Purpose Flour
1 8 Ounce Bottle Clam Juice
3 Cups Whole Milk
1/4 Pound Cooked, Peeled and Deveined Medium Shrimp
1 10oz Package Frozen Corn
2 Tbls Chopped Fresh Flat Leafed Parsley
2 Tbls Fresh Lemon Juice
Bread for Serving (Optional)

1. Heat the butter in a large saucepan over medium heat. Add the leeks and fennel (I used my "New Best Recipe" book for advice on how to chop the Fennel since it was my first), season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring occasionally, until the vegetables are tender, 4 to 5 minutes; stir in the flour.

2. Add the clam juice, milk, and potatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, for 12 minutes. Stir in the shrimp and corn and cook until the potatoes are tender and the shrimp and corn are heated through, 3 to 5 minutes. Stir in the parsley and lemon juice. Serve with the bread if using.

3. My own little addition to this recipe is that I added more lemon juice, salt & pepper and heavy cream to taste.