Food and Recipes Recipes Quick Shrimp and Corn Chowder 5.0 (3) 3 Reviews This light and flavorful chowder is perfect for late spring dinners. By Paige Grandjean Paige Grandjean Instagram Website Paige Grandjean is a food editor and recipe developer with over seven years of experience in food media. Her recipes and writing have appeared in over 15 nationally distributed print publications, as well as on various digital platforms. Paige's recipes have been showcased on the covers of magazines such as Food & Wine, Southern Living, and Cooking Light, with her 2020 Food & Wine Lamination cover story earning a spot as a Folio: Eddie and Ozzie Award Finalist. She is a member of IACP and has a WSET Level 2 Award in Spirits. Southern Living's editorial guidelines Updated on July 13, 2021 Print Rate It Share Share Tweet Pin Email 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 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. 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. 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. Antonis Achilleos; Prop Styling: Lydia Pursell; Food Styling: Chelsea Zimmer Rate it Print