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.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

73 Ratings
  • 5 star values: 13
  • 4 star values: 14
  • 3 star values: 21
  • 2 star values: 14
  • 1 star values: 11
Rating: 5 stars
I love this recipe. It was easy to make and fast. I would definitely share this with my friends!