Recipe(tried): Shrimp and Corn Chowder with Fennel

I made this for the first time yesterday and it is really yummy, good on cold windy days like the ones we have been having here. The original recipe came from Real Simple magazine, but I changed it a bit. Usually I make a recipe the first time the way it is written except for the substitution of lower fat ingredients for high fat ones, but I had a leftover mixture of sauteed mushrooms, leeks and fennel that I had used for topping on a lavosh pizza so I just substituted it for the leek and fennel mixture. It was very good.

SHRIMP AND CORN CHOWDER WITH FENNEL

2 tablespoons olive oil
2 leeks (white and light green parts), chopped
1 fennel bulb, chopped
kosher salt and black pepper
2 tablespoons all-purpose flour
1 (8 ounce) bottle clam juice
1 cup skim milk
1/2 cup evaporated skim milk
1 pound potatoes, peeled and cut into 1/2-inch pieces
3/4 pound cooked peeled and deveined medium shrimp
1 10-ounce package frozen corn
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice

Heat the oil in a large saucepan over medium heat. Add the leeks and fennel, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring occasionally, until the vegetables are tender, 4 to 5 minutes; stir in the flour.

Add the clam juice, milks, and potatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, for 12 minutes.

Stir in the shrimp and corn and cook until the potatoes are tender and the shrimp and corn are heated through, 3 to 5 minutes. Stir in the parsley and lemon juice.

Adapted from source: Real Simple magazine