This hearty chowder is adapted from a recipe in the February, 2010 edition of Real Simple. Add a green salad and this makes a great weeknight dinner.
6 slices bacon
2 leeks,(white and green parts), chopped
1 fennel bulb, chopped
2 T. all-purpose flour (in our kitchen, we used Pamela’s Ultimate Baking and Pancake Mix to make it gluten-free)
1-8 oz. bottle clam juice or Penzey’s seafood stock
3 cups whole milk
1 pound potatoes, peeled and cut into 1/2 inch pieces
3/4 pound medium shrimp, peeled and deveined
1 (15.25 ounce) can corn, drained
2 tablespoons dried parsley
2 tablespoons fresh lemon juice
Louisiana-style hot sauce
Kosher salt and black pepper
Cook bacon slices in a large saucepan until crisp. Transfer the bacon to a paper towel-lined plate. Use the pan drippings to cook the leeks and fennel. Season with 1/2 t. salt and 1/4 teaspoon pepper, and cook, stirring occasionally, until the vegetables are tender, about 4-5 minutes.
Stir in the flour and add the clam juice, milk, and potatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, for 12 minutes.
Chop the bacon and add to the pot. Stir in the shrimp and corn and cook until the potatoes are tender and the shrimp and corn are heated through, 3-5 minutes. Stir in the parsley and lemon juice. Taste and adjust seasoning with salt, pepper, and hot sauce.
We served this with quesadillas for scooping up the broth.