Shrimp Chowder

(73)
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

  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.

    shrimp-chowder-med108462.jpg

Cook's Notes

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

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