Paula Deen: Corrie'S Creamy Corn And Shrimp Chowder - cooking recipe

Ingredients

6 ears corn, kernels cut off the cobs, cobs reserved
2 tablespoons butter
1 medium yellow onion, chopped
2 cups chicken broth
1/2 cup heavy cream
salt
pepper
1 lb large shrimp, peeled and deveined, and cut into 1-inch pieces
3 green onions (white and light green parts trimmed and chopped)

Preparation

Put the corn cobs into a large pot with just enough water to cover (break the cobs in half if they don't fit).
Boil gently for 20 minutes. Discard the cobs and reserve the corn-infused water.
In a medium saucepan, melt the butter over medium heat.
Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes.
Add the corn kernels, chicken broth, cream, and 3 cups of the corn water.
Season with salt and pepper to taste and bring to a boil.
Lower the heat and let simmer for about 10 minutes.
Add the shrimp and simmer until just opaque, 2 to 3 minutes.
Ladle the chowder into soup bowls and garnish with green onions.
Serve hot.