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Corrie's Creamy Corn Chowder Recipe by Corrie Heirs

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
6 to 8 servings Servings
$ /Serving

Corrie's Creamy Corn Chowder Recipe by Corrie Heirs

Easy Level
0 MIN Prep + Cook
6 to 8 servings Servings
$ /Serving

Ingredients

  • 6 ears corn, kernels removed and reserved and cobs reserved
  • 2 tablespoons butter, (1/4 stick)
  • 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 (scallions), 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.

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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

Only registered users can write reviews. Please, or register

Be the first to review this product