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Corn Chowder
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Corn and Shrimp Chowder Recipe

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Soup
Cuisine: American
Servings: 6 servings


  • 3 cups fresh sweet corn kernels 7 to 10 ears depending on sizeJ
  • 1 large onion red or yellow
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cups chicken stock
  • 6 new potatoes cup up into small cubes
  • 2 cups milk
  • 1 teaspoon fresh thyme leaves minced
  • fresh ground pepper to taste
  • 1 cup heavy cream
  • ¾ pounds shrimp peeled, deveined, and cut into thirds
  • salt to taste


  • Start by removing the corn kernels from half the corn cobs.
    Why only half? The other half will be grated to produce a pulp that has tons of flavor and helps produce a smooth texture.
  • With the remaining ears of corn, use the large holes of a box grater to take off the majority of the corn. Do this over a bowl so you don't loose any of the pulp and juices. If there is any remaining corn on the cob, scrape it off with the back of your knife.
  • As long as you are grating the corn, why not grate the onion? This will also help give the chowder a smoother, creamier texture. If you don't want take the time, just chop it finely.
  • Heat the butter and oil in a large heavy bottomed soup pot and sauté the onion until translucent.
  • Add the chicken stock and then the potatoes. Bring this to a boil and then reduce heat and simmer for a couple of minutes.
  • Add milk, the grated corn pulp and juice only, and thyme and pepper. Let this simmer for about 8 minutes until the potatoes are tender.
  • Add the whole corn kernels that you removed from the corn cobs and the heavy cream. Let this simmer for 5 or 6 minutes until the corn kernels are cooked. Be careful not to overcook them.
  • Add the shrimp. They will only take a few minutes to cook in the hot liquid but watch them so they don't overcook.
  • Taste and adjust seasonings with salt and pepper.