Shrimp & Corn Chowder


Shrimp & Corn Chowder

Course: Soup
Cuisine: American
Keyword: Shrimp & Corn Chowder
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  • 2 teaspoons coarse salt plus more for cooking water
  • 10 ears fresh corn
  • 4 tablespoons unsalted butter
  • 2 large sweet onions finely chopped
  • 1/2 cup all-purpose flour
  • 1 teaspoon fresh ground pepper
  • 1/2 teaspoon turmeric
  • 2 1/2 quarts low-sodium chicken broth
  • 1 1/2 pounds potatoes unpeeled, cut into 1/2-inch slices
  • 1/4 cup white wine optional
  • 1 cup fat-free evaporated milk
  • 1/2 pound white Cheddar cheese grated
  • 1 pound shrimp peeled, deveined and cut into 1-inch pieces
  • Chives cut into 1/4-inch lengths for garnish


  • Bring a medium pot of salted water to a boil. Add corn and blanch 3 minutes. Drain and set aside. Melt butter in medium stockpot over medium heat. Add onions and cook, stirring frequently, until translucent, 10 to 15 minutes. Add flour, salt, pepper and turmeric and cook, stirring, about 3 minutes. Add chicken broth and potatoes. Bring to a boil and simmer until potatoes are tender, about 15 minutes. Add optional wine and simmer another 5 minutes. Remove corn kernels from ears. You should have about 6 cups. Add corn, evaporated milk, cheese and shrimp and cook until shrimp are pink and cooked through, 3 to 4 minutes. Serve Shrimp and Corn Chowder hot and garnished with chives.
  • Mebane Stolfi, Old Bridge Cookbook
  • Old Bridge Preservation Society


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