A thick and creamy chowder or soup, filled to the brim with refreshing seafood and sunshine corn and potatoes was the ideal thing to make today. It’s rich flavor is not at all compromised by the fact that it takes less than 30 minutes from start to finish.
No cream is in this soup; only milk.
If you use fresh corn, toss in the cobs as well while cooking; they will lend fantastic flavor and are easily removed before serving.
If you like shellfish, you can add some of those as well.
Adapted from Everyday Food.
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 and 1 cup water.
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 20 minutes.
Add shrimp and cook until opaque throughout, 3 to 5 minutes.
If a thicker consistency is desired, add 1 teaspoon of cornstarch dissolved in some water.
Divide among bowls and serve with bread if desired.