Paula Deen: Corrie's Creamy Corn And Shrimp Chowder

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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 ( and light green parts trimmed and chopped)

Recipe

• 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.