Shrimp Chowder
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Shrimp Chowder
Watch Everyday Food editor Sarah Carey cook up a fast, richly flavored chowder that makes the most of the late-summer corn crop, and get her tips on when to add the shrimp and how to make the soup thick without any flour.
- Prep Time 30 minutes
- Total Time 30 minutes
- Yield Serves 8
Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced small
- 2 cups corn kernels (from 3 ears), cobs reserved
- 4 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces (5 cups)
- Salt and pepper
- 5 cups whole milk
- 1 pound medium shrimp, peeled and deveined
- 1/4 cup thinly sliced fresh basil leaves, plus more for serving
- Crusty bread (optional)
Directions
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In a medium pot, melt butter over medium. Add onion and saute until translucent, about 6 minutes. Stir in corn kernels and potatoes; season with salt and pepper. Add milk, 1 cup water, and corncobs. Increase heat to medium-high and bring to a boil, then reduce to a simmer and cook until potatoes are tender when pierced with a knife, about 8 minutes. Add shrimp and cook until opaque throughout, 3 to 5 minutes. Discard cobs and stir in basil. Divide among bowls and top with more basil. Serve with bread if desired.
Cook's Note
To store, refrigerate in an airtight container, up to 3 days.
I love this recipe. It was easy to make and fast. I would definitely share this with my friends!