Corrie’s Creamy Corn Chowder

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Corrie’s Creamy Corn Chowder Corrie’s Creamy Corn Chowder


Servings: 6 to 8 servings
Prep Time: 15 min
Cook Time: 40 min
Difficulty: Easy

Ingredients Add to grocery list

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


 

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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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Reader Comments:

54321

I have been looking for a corn chowder recipe this looks good can't wait to try it.Also it can be made glutin free such a blessing for my daughter.

By Helen Couch on November 04, 2011

54321

By Anonymous on August 21, 2010

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