From The Galley: Shrimp Chowder

Shrimp Chowder recipe

Thick, creamy chowders brimming with seafood, potatoes, and corn are perfect for cooler weather along the coast. 


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


1. 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.
2. 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.
3. Divide among bowls and top with more basil. Serve with bread if desired.


Shrimp Chowder


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