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Corrie's Creamy Corn Chowder Recipe by Corrie Heirs

1 ratings
Easy Level
55 MIN 15 Prep + 40 Cook
Servings
$ /Serving
1 ratings
Print
Easy Level
55 MIN 15 Prep + 40 Cook
6-8 Servings
$ /Serving

Corrie's Creamy Corn Chowder Recipe by Corrie Heirs

1 ratings
Print
1 ratings
Easy Level
55 MIN 15 Prep + 40 Cook
6-8 Servings
$ /Serving

Ingredients

  • 6 ears corn, kernels removed and reserved and cobs reserved
  • 2 tablespoons butter
  • 1 medium yellow onion, chopped
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 lb shrimp, large, peeled, deveined, and cut into 1-inch pieces
  • 3 green onions, white and light green parts, trimmed and chopped
  • black pepper, freshly ground, to taste
  • salt, to taste

Preparation

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.

Reviews

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1 Review

Kristine
Kristine 10/25/2014
10/25/2014
I had to nix the

I had to nix the shrimp because my Yankee husband does not like sea food. I used 3 ears of corn and substituted milk and extra butter because I was out of heavy cream. I also added diced potatoes. It all came out amazing! The husband loved it. Halfing the ingredients was perfect for 2 and we had extra.