Reviews (1) Add Rating & Review 73 Ratings 5 star values: 13 4 star values: 14 3 star values: 21 2 star values: 14 1 star values: 11 Martha Stewart Member Rating: 5 stars 09/12/2012 I love this recipe. It was easy to make and fast. I would definitely share this with my friends!
Back to Shrimp Chowder All Reviews for Shrimp Chowder - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 30 mins Servings: 8 shrimp-chowder-med108462.jpg
Ingredients Ingredient Checklist 2 tablespoons unsalted butter 1 small yellow onion, diced small 2 cups corn kernels (from 3 ears), cobs reserved 4 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces (5 cups) Salt and pepper 5 cups whole milk 1 pound medium shrimp, peeled and deveined 1/4 cup thinly sliced fresh basil leaves, plus more for serving Crusty bread (optional)
Cook’s Notes To store, refrigerate in an airtight container, up to 3 days.
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 30 mins Servings: 8 shrimp-chowder-med108462.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 30 mins Servings: 8
Recipe Summary
prep: 30 mins total: 30 mins
Servings: 8
prep: 30 mins
total: 30 mins
prep:
30 mins
total:
Servings: 8
8
shrimp-chowder-med108462.jpg
shrimp-chowder-med108462.jpg
Ingredients
Ingredients
- 2 tablespoons unsalted butter 1 small yellow onion, diced small 2 cups corn kernels (from 3 ears), cobs reserved 4 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces (5 cups) Salt and pepper 5 cups whole milk 1 pound medium shrimp, peeled and deveined 1/4 cup thinly sliced fresh basil leaves, plus more for serving Crusty bread (optional)
Directions
In a medium pot, melt butter over medium. Add onion and saute until translucent, about 6 minutes. Stir in corn kernels and potatoes; season with salt and pepper. Add milk, 1 cup water, and corncobs.
Increase heat to medium-high and bring to a boil, then reduce to a simmer and cook until potatoes are tender when pierced with a knife, about 8 minutes. Add shrimp and cook until opaque throughout, 3 to 5 minutes. Discard cobs and stir in basil.
Divide among bowls and top with more basil. Serve with bread if desired.
Cook’s Notes To store, refrigerate in an airtight container, up to 3 days.
Cook’s Notes
To store, refrigerate in an airtight container, up to 3 days.
Reviews (1)
Add Rating & Review 73 Ratings 5 star values: 13 4 star values: 14 3 star values: 21 2 star values: 14 1 star values: 11
Martha Stewart Member Rating: 5 stars 09/12/2012 I love this recipe. It was easy to make and fast. I would definitely share this with my friends!
Reviews (1)
Add Rating & Review 73 Ratings 5 star values: 13 4 star values: 14 3 star values: 21 2 star values: 14 1 star values: 11
Add Rating & Review
73 Ratings 5 star values: 13 4 star values: 14 3 star values: 21 2 star values: 14 1 star values: 11
73 Ratings 5 star values: 13 4 star values: 14 3 star values: 21 2 star values: 14 1 star values: 11
73 Ratings 5 star values: 13 4 star values: 14 3 star values: 21 2 star values: 14 1 star values: 11
5 star values: 13 4 star values: 14 3 star values: 21 2 star values: 14 1 star values: 11
Martha Stewart Member Rating: 5 stars 09/12/2012 I love this recipe. It was easy to make and fast. I would definitely share this with my friends!Martha Stewart Member
Rating: 5 stars 09/12/2012
I love this recipe. It was easy to make and fast. I would definitely share this with my friends!
Rating: 5 stars
All Reviews for Shrimp Chowder
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Shrimp Chowder
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
