Corrie's Creamy Corn and Shrimp Chowder

By bakers_delight85

Ingredients

• 6 ears corn, kernels cut off the cobs, cobs reserved
• 2 Tbsp. (1/4 stick) butter
• 1 medium yellow onion, chopped
• 2 cups chicken broth
• 1/2 cup heavy cream
• Salt and pepper
• 1 pound large shrimp, peeled and deveined, and cut into 1-inch pieces
• 3 green onions (scallions), white and light green parts, trimmed and chopped

Details

Servings 6

Preparation

Step 1

Put the corn cobs into a large pot with just enough water to cover (break the cobs in half if they don't fit). Boil gently for 20 minutes. Discard the cobs and reserve the corn-infused water.
In a medium saucepan, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the corn kernels, chicken broth, cream and 3 cups of the corn water. Season with salt and pepper to taste and bring to a boil. Lower the heat and let simmer for about 10 minutes. Add the shrimp and simmer until just opaque, 2 to 3 minutes.
Ladle the chowder into soup bowls and garnish with the green onions. Serve hot.