Ingredients Jump to Instructions ↓

  1. 6 ears corn, kernels removed and reserved and cobs reserved

  2. 2 tablespoons (1/4 stick) butter

  3. 1 medium yellow onion , chopped

  4. 2 cups chicken broth

  5. 1/2 cup heavy cream Salt and freshly ground black pepper

  6. 1 pound large shrimp, peeled, deveined, and cut into 1-inch pieces

  7. 3 green onions (scallions), white and light green parts, trimmed and chopped

Instructions Jump to Ingredients ↑

  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. 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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