Shrimp, Corn and Potato Chowder | Oregonian Recipes

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 medium leeks, well rinsed and drained, white and light green parts finely diced
• 4 cups low-sodium chicken broth
• 1 1/2 pounds red new potatoes (about 6 small), cut into 1/4-inch dice
• 1 pound medium (31 to 35 count) raw shrimp, peeled and deveined, shells reserved
• 1/2 cup 1 percent milk
• 1 cup fat-free half-and-half
• 2 cups fresh or frozen corn kernels
• Kosher salt and freshly ground black pepper
• Minced fresh chives