Shrimp, Corn And Potato Chowder

• 1 T olive oil
• 1 T butter
• 2 med leeks, white and light green parts finely diced
• 4 C low sodium chicken brooth
• 2 lbs red potatoes cut into 1/4" dice
• 1.5 Lb large, raw shrimp peeled and devined (reserve shells)
• 1/2 C 1% milk
• 1 C fat free half and half
• 2 C frozen corn
• Kosher salt and pepper

1. heat oil and butter in lg pan over medium heat. Add leeks and cook about 5 min until softened. Add brooth, 1 1/2 C water and potatoes.
2. Wrap reserve shrimp shells in cheesecloth and close with kitchen twine. Bring soup to boil and drop in shells. Reduce heat and simmer about 15 min until potatoes are tender. Remove shells, add milk and half and half, cover and cook until heated through. Add shrimp, corn and S&P to taste. Cook uncovered until shrimp turn pink and serve.

olive oil, t, leeks, chicken brooth, red potatoes, shrimp, milk, corn, kosher salt

Taken from www.epicurious.com/recipes/member/views/shrimp-corn-and-potato-chowder-50021922 (may not work)