Instructions: Remove tails from shrimp.

In a 4-quart pot, combine clam chowder, milk, half-and-half, clam juice, melted butter, thyme, sherry, and corn. Cook over medium heat, stirring occasionally until hot, but not boiling. Add shrimp and heat thoroughly.

Garnish with chives, if desired. Serve with crusty bread.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.