Quick Shrimp and Corn Chowder
- Aug 12
- 2 min read
Ingredients
3 medium (1 lb., 5 oz. total) ears fresh shucked yellow corn
2 Tbsp. unsalted butter
1/2 cup chopped yellow onion (from 1 small onion)
2 garlic cloves, chopped (about 2 tsp.)
1 3/4 cups lower-sodium chicken broth
10 oz. (6 medium) baby red potatoes, cut into 1⁄2-in. pieces
1 tsp. kosher salt
1/4 tsp. black pepper
8 oz. medium-size peeled, deveined raw shrimp
2 Tbsp. heavy cream
2 Tbsp. sliced fresh chives
Directions
Step 1
Prepare corn:
Cut kernels from corncobs (about 2 1/4 cups); place in a bowl. Using the large holes on a box grater, scrape pulp
and liquid (about 1/2 cup) from cobs into bowl with kernels. Discard cobs.
Step 2
Cook onion, garlic, and potatoes: Heat butter in a large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in chicken broth, potatoes, salt, and pepper. Bring to a boil. Reduce heat to mediumlow; cook, stirring occasionally, until potatoes are just tender, 12 to 15 minutes.
Step 3
Add corn mixture: Add corn mixture; stir until well combined.
Step 4 Blend corn mixture:
Transfer 1 cup of the chowder to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 15 seconds. Stir mixture back into remaining chowder. Bring to a simmer over medium heat. Step 5 Add shrimp and heavy cream: Add shrimp, and cook, stirring occasionally, until opaque and cooked through, about 3 minutes. Stir in heavy cream. Ladle into 4 bowls. Sprinkle each serving with chives
Active Time: 20 mins Total Time: 35 mins Servings: 4
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