Paula Deen: Corrie's Creamy Corn and Shrimp Chowder |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe is from Paula Deen's The Deen Family Cookbook. Corrie says her Mom served this in sourdough bread bowls. This is a super quick and simple meal that tastes like you slaved in the kitchen. Ingredients:
6 ears corn, kernels cut off the cobs, cobs reserved |
2 tablespoons butter |
1 medium yellow onion, chopped |
2 cups chicken broth |
1/2 cup heavy cream |
salt |
pepper |
1 lb large shrimp, peeled and deveined, and cut into 1-inch pieces |
3 green onions (white and light green parts trimmed and chopped) |
Directions:
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).
2. Boil gently for 20 minutes. Discard the cobs and reserve the corn-infused water.
3. In a medium saucepan, melt the butter over medium heat.
4. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes.
5. Add the corn kernels, chicken broth, cream, and 3 cups of the corn water.
6. Season with salt and pepper to taste and bring to a boil.
7. Lower the heat and let simmer for about 10 minutes.
8. Add the shrimp and simmer until just opaque, 2 to 3 minutes.
9. Ladle the chowder into soup bowls and garnish with green onions.
10. Serve hot.
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