Recipe courtesy of Corrie Hiers
Save Recipe Print
Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
6 to 8 servings
Level:
Easy
Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

My Private Notes

Add a Note
Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

IDEAS YOU'LL LOVE

Corn Chowder

Recipe courtesy of Tyler Florence

Creamy Corn Cups ("Esquites")

Recipe courtesy of Marcela Valladolid

Creamy Spicy Corn Chowder with Chicken

Recipe courtesy of Angie Ketterman

Corn Chowder

Recipe courtesy of Food Network

Corn Chowder

Corn Chowder

Recipe courtesy of Nancy Fuller

Creamy Corn

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories