Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Shrimp Chowder 3.0 (73) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 8 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. 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 ½-inch pieces (5 cups) Salt and pepper 5 cups whole milk 1 pound medium shrimp, peeled and deveined ¼ cup thinly sliced fresh basil leaves, plus more for serving Crusty bread (optional) Directions 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 Notes To store, refrigerate in an airtight container, up to 3 days. Print