3-4 stalks leeks (white and tender green parts only),
coarsely chopped
1 Tbsp light butter
2 tsp garlic, minced
1 Tbsp flour
5 cups reduced-sodium chicken broth (or vegetable broth)
2 russet potatoes, peeled + roughly cut in to cubes
10 oz bag frozen corn
1 Tbsp Tabasco® (or to taste)
1 Tbsp Old Bay Seasoning®
¾ cup skim milk
½ lb medium shrimp, peeled deveined (if frozen, you need to defrost them)
2 Tbsp lemon juice
salt and pepper to taste
¼ cup parsley for garnish, chopped