Quick Shrimp and Corn Chowder

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This light and flavorful chowder is perfect for late spring dinners.

Quick Shrimp and Corn Chowder
Photo: Antonis Achilleos; Prop Styling: Lydia Pursell; Food Styling: Chelsea Zimmer
Active Time:
20 mins
Total Time:
35 mins
Yield:
4 serves

Shrimp is a popular choice for any meal of the day: from a shrimp and grits casserole for brunch to grilled shrimp for supper. Be sure and get the right size shrimp for your recipe. Shrimp are sold labeled with a set of numbers that's an estimate of how many you'll get in a pound. The smaller the numbers, the bigger they'll be. Medium-size shrimp are best for soups, for example, because they are easier to eat with a spoon.

Ingredients

  • 3 medium (1 lb., 5 oz. total) ears fresh shucked yellow corn

  • 2 tablespoons unsalted butter

  • ½ cup chopped yellow onion (from 1 small onion)

  • 2 garlic cloves, chopped (about 2 tsp.)

  • 1 ¾ cups lower-sodium chicken broth

  • 10 ounces (6 medium) baby red potatoes, cut into 1⁄2-inch pieces

  • 1 teaspoon kosher salt

  • ¼ teaspoon black pepper

  • 8 ounces medium-size peeled, deveined raw shrimp

  • 2 tablespoons heavy cream

  • 2 tablespoons sliced fresh chives

Directions

  1. Cut kernels from corncobs (about 2 ¼ cups); place in a bowl. Using the large holes on a box grater, scrape pulp and liquid (about ½ cup) from cobs into bowl with kernels. Discard cobs.

  2. Heat butter in a large saucepan over medium-high. Add onion and garlic; cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in chicken broth, potatoes, salt, and pepper. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, until potatoes are just tender, 12 to 15 minutes. Add corn mixture; stir until well combined.

  3. Transfer 1 cup of the chowder to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 15 seconds. Stir mixture back into remaining chowder. Bring to a simmer over medium. Add shrimp, and cook, stirring occasionally, until opaque and cooked through, about 3 minutes. Stir in heavy cream. Ladle into 4 bowls. Sprinkle each serving with chives.

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