Here's what the recipe calls for:
2 tablespoons unsalted butter
2 leeks
1 fennel bulb (chopped)
kosher salt & pepper
2 tablespoons all purpose flour
1 8oz can of clam juice
3 cups whole milk
1 pound potatoes cut into 1/2" pieces
3/4 pound cooked shrimp
1 10oz package corn
2 tablespoons chopped parsley
2 tablespoons lemon juice
Heat butter in a large sauce pan over medium heat. Add the leaks & fennel, season with salt and pepper. Cook, stirring occasionaly until veggies are tender (4-5 mins) stir in flour. NOTE: I decided against using the fennel- reason being my #1 taste tester/boyfriend/father to our two kittens is not a fan of it.
Add the clam juice, milk and potatoes and bring to a boil.
Serve by itself or with fresh bread. I decided on a sourdough loaf (I have not attempted bread baking yet- although I'm sure it's only a matter of time)
This dish was delicious- a bit on the rich side, so I'm glad I decided against the fennel. It could have been a bit overwhelming with it.
Way to go Sarah!
ReplyDeleteUncle Brian