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Name: Corn and Shrimp Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 2 tablespoons unsalted butter; 1 small yellow onion diced small; 2 cups corn kernels 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

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INGREDIENTS

2 tablespoons unsalted butter
1 small yellow onion ; diced small
2 cups corn kernels ; 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

Servings

INSTRUCTIONS

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.

NOTES

Cook's Note

To store, refrigerate in an airtight container, up to 3 days.

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Nutrition

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Serving Size: 1 Serving (234g)
Recipe Makes: 8 Servings

Calories: 214
Calories from Fat: 45 (21%)

Amt Per Serving		% DV

	Total Fat 5g	7 %
	Saturated Fat 2.5g	12 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.8g
Cholesterol 95.7mg		29 %
Sodium 104.2mg		4 %
Potassium 700mg		18 %
Total Carbohydrate 27.8g		8 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 24.3g
Protein 15.7g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 214

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