Corn Chowder with Grilled Shrimp

A farmers market or roadside stand is the best source for sweet corn. The natural sugars in the corn begin converting to starch the minute the ears are picked, so freshness is critical. Look for cobs with crisp green husks and dry, brownish silk that extends out the top (yellowish silk marks an immature ear). The kernels should be tightly packed in even rows and look plump and juicy.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Corn Chowder with Grilled Shrimp
Review 1 for Corn Chowder with Grilled Shrimp
5 out of 5
5 out of 5
SousAndy
,Wichita
,ks
Wichita, Kansas
August 3, 2014
Ability level:Professional
Cooks for:Over 10 people
Cooks:Every day
Would You Recommend? Yes
0points
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An Excellent Autumn Delight
August 3, 2014
Wonderful soup... just the right balance between the heaver ingredients, and the light.
I did add some cream cheese... just because I can. Pretty much followed the recipe from that point forward. In addition, I used U15 shrimp, and simmered the shells and the empty corn cobs in the milk and cream before adding... just for an added bit of flavor.
If the weather is cool, I use less cayenne, but when it's cold I add a bit more.
Overall, an excellent corn chowder that will warm your heart and soul on a cold Winter's Eve.
Enjoy.
Pros: Easy, Appearance, Adaptable, Impressive, Will Make Again
Review 2 for Corn Chowder with Grilled Shrimp
5 out of 5
5 out of 5
bear1201
January 20, 2013
Would You Recommend? Yes
0points
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Delicious and Easy to Make!
January 20, 2013
Great, easy to follow recipe Made this one night for my husband and he loved it! . We grilled the shrimp and threw them right into the chowder! Perfect meal for chilly nights.
Pros: Quick, Will Make Again