Shrimp and Corn Chowder With Fennel

Ingredients

• 2 tablespoons unsalted butter
• 2 leeks (white and light green parts), chopped
• 1 fennel bulb, chopped
• kosher salt and black pepper
• 2 tablespoons all-purpose flour
• 1 8-ounce bottle clam juice
• 3 cups whole milk
• 1 pound potatoes, peeled and cut into 1/2-inch pieces
• 3/4 pound cooked peeled and deveined medium shrimp
• 1 10-ounce package frozen corn
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons fresh lemon juice
• bread, for serving (optional)

Directions

1. Heat the butter in a large saucepan over medium heat.
2. Add the leeks, fennel, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 4 to 5 minutes. Stir in the flour.
3. Add the clam juice, milk, and potatoes and bring to a boil.
4. Reduce heat and simmer, stirring occasionally, for 12 minutes.
5. 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.
6. Stir in the parsley and lemon juice. Serve with the bread (if using).