Shrimp and Corn Chowder with Crispy Cajun Potatoes
Ingredients
  • 1-1/2 pounds large shrimp
  • 1 2-ounce tin of anchovies in oil
  • 4 tablespoons butter
  • 1 leek
  • 1 bunch scallions, divided
  • 1 bunch chives, divided
  • 3 cloves garlic
  • 2 ears sweet corn (or 1 16-ounce bag frozen or 1 14.5-ounce can, drained)
  • 2 golden potatoes, divided
  • 3 cups water
  • 1 cup half and half (or heavy cream if you're feeling extra naughty tonight)
  • 1 28-ounce can of crushed tomatoes
  • Cayenne powder, salt, and pepper to taste
  • Olive oil
  • 3 teaspoons cajun seasoning, divided
  • Crusty bread for serving
Steps

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