Recipe courtesy of Corrie Hiers

Corrie's Creamy Corn Chowder

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  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 6 to 8 servings
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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


  1. 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.
  2. 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.
  3. Ladle the chowder into soup bowls and garnish with the green onions. Serve hot.

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