Shrimp and Corn Chowder
Ingredients:
- 3 Corn On The Cob shucked
- 2 tbsp Butter
- .5 c Onions chopped
- 2 cloves Garlic minced or pressed
- 1.75 c Chicken Broth
- 10 oz Red Potatoes cut into 1/2 inch cubes
- 1 tsp Sea Salt
- .25 tsp Ground Black Pepper
- 8 oz Shrimp peeled and deveined
- 2 tbsp Heavy Cream
- 2 tbsp Fresh Chives chopped
Instructions:
- Cut kernels from corncobs (about 2 1⁄4 cups); place in a bowl. Using the large holes on a box grater, scrape pulp and liquid (about 1⁄2 cup) from cobs into a 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 the lid on the blender, and remove the center piece to allow steam to escape. Place a clean towel over the 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.
Nutrition
Calories: 257kcal | Carbohydrates: 27g | Protein: 16g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 168mg | Sodium: 1476mg | Potassium: 662mg | Fiber: 3g | Sugar: 6g | Vitamin A: 479IU | Vitamin C: 23mg | Calcium: 108mg | Iron: 2mg
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