Shrimp and Corn Chowder Recipe

Melt butter in a Dutch oven over medium heat. Stir leeks into the butter and season with salt and black pepper; cook and stir until the leeks are tender 4 to 5 minutes.

Stir flour into the leek mixture until dissolved completely and the mixture begins to thicken; add half-and-half potatoes and clam juice. Bring the mixture to a boil reduce heat to medium-low and cook at a simmer for 10 minutes.

Stir shrimp and corn into the potato mixture; continue cooking until the potatoes are completely tender about 10 minutes more. Remove pot from heat add lemon juice and chives and stir.