Ingredients
- 6 ears corn, kernels removed and reserved and cobs reserved
- 2 tablespoons (1/4 stick) butter
- 1 medium yellow onion, chopped
- 2 cups chicken broth
- 1/2 cup heavy cream
- Salt and freshly ground black pepper
- 1 pound large shrimp, peeled, deveined, and cut into 1-inch pieces
- 3 green onions (scallions), white and light green parts, trimmed and chopped
Directions
Put the corn cobs into a large pot with just enough water to cover (break the cobs in half if they don't fit). Bring the water, over medium-low heat, to a simmer and cook the cobs for 20 minutes. Discard the cobs and reserve 3 cups of the cooking water.
In a medium saucepan, melt the butter over medium heat. Add the onions and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the corn kernels, chicken broth, cream, and reserved corn water. Season with salt and pepper, to taste, and bring to a boil. Lower the heat and let simmer for about 10 minutes. Add the shrimp and simmer until just opaque, 2 to 3 minutes.
Ladle the chowder into soup bowls and garnish with the green onions. Serve hot.
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By nestlelori_8764293
Grand Terrace, CA
on May 16, 2012
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I changed it up to what I had available but found this to be great. I would never have thought to add shrimp. Really a great idea to build off of according to your tastes.
By cookther4iam_51...
Weirton, WV
on December 29, 2011
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This was a huge hit and absolutely delish. It's winter, so I used a bag of frozen corn and only about 11/2 cups of water. I let the corn cook a bit. I can never stick to a recipe, so I added a pinch dry thyme and a shot of hot sauce. Next time, I might add a cubed potato for more body to the soup, but It was great. We loved it!!
By alb.bgb_7376121
Mechanicsville, VA
on March 06, 2011
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I read the other reviews. used 4 ears of corn, and cut the corn water back to 2 1/2 cups. still very thin used corn starch to thicken it. the flavors were ok, but felt it needed a punch. A little to bland for me and my husbands taste.
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