This Shrimp and Corn Chowder is easy to make and dressy enough for company.

4 servings

Ingredients
2 tbsp unsalted butter
2 leeks (white parts only), chopped
2 tbsp all-purpose flour
1 8-ounce bottle clam juice
3 cups whole milk
3/4 pound potatoes, peeled, diced
3/4 pound cooked peeled, deveined medium shrimp
1 10-ounce package frozen corn
2 tbsp fresh lemon juice
Salt and black pepper to taste

Directions
1. In a large sauce pan, heat the butter over medium heat.
2. Add the leeks, salt and pepper. Cook until the vegetables are tender. Stir in the flour.
3. Add the clam juice, milk, and potatoes and bring to a boil.
4. Reduce heat and simmer for 10-15 minutes. Stir occasionally.
5. Stir in cooked shrimp and frozen corn. Cook about 5 minutes. Stir in lemon juice.
6. Transfer to the bowl; garnish with herbs. Serve.

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