Under 30 Minutes

Shrimp Chowder

Thick, creamy chowders brimming with seafood, potatoes, and corn are the pride of lunch spots throughout the Northeast. This one has rich flavor and comes together fast.

  • Prep:
  • Total Time:
  • Servings: 8
Shrimp Chowder

Source: Everyday Food, June 2012


  • 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)


  1. 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.

  2. 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.

  3. Divide among bowls and top with more basil. Serve with bread if desired.

Cook's Notes

To store, refrigerate in an airtight container, up to 3 days.


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