Shrimp and Corn Chowder with Bread and Clams

SHRIMP AND CORN CHOWDER

If you can't find these type of potatoes in your grocery store refrigerator section, you can substitute one pound of potatoes, peeled, cubed, parboiled and seasoned with salt and pepper.

10 oz pkg frozen Parmesan garlic bread 2 tbs butter 2 leeks, sliced into pieces 1 pound pkg saute ready roasted onion flavored cubed potatoes 8 oz bottle clam juice 6 oz can chopped clams 1 cup corn kernels 2 cups half and half 1/2 cup milk 1 tbs cornstarch 1 pound medium shrimp, cut in half 3 tbs chopped parsley 1/4 tsp black pepper 1/4 tsp hot pepper sauce

Heat oven to 350 degrees.* Bake bread according to package directions. Melt butter in saucepan. Add leeks, cook until very soft but not browned. Add potatoes and their seasoning packet to saucepan, cook 1 min. Add clam juice and juice from can of clams. Stir in corn and half and half. Bring to a simmer.

Whisk milk and cornstarch in cup. Once soup is simmering, stir in milk mixture, clams and shrimp, simmer until shrimp are white and chowder thickens slightly. Stir in parsley, pepper, and pepper sauce. Serve with bread. MAKES 8 SERVINGS.*

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 * Catsrecipes Y-Group