1/4 cup sweet onion, chopped
4 cups low sodium chicken broth
1 1/3 cups heavy cream
2 cups sweet yellow canned corn
12-14 large shrimp, peeled and deveined
Optional: butter and flour, for thicker chowder
In a large pot or Dutch oven, add onion and a splash of oil, and sauté five minutes on medium-low heat. Add chicken broth and heavy cream, and heat about 10 minutes. Chop the shrimp, then add shrimp and corn. Season chowder with salt and pepper and let simmer on low heat, covered, for 30 minutes.
Five-Ingredient Tip: This chowder is made as traditional, New England-style chowder, so it’s thinner than most other chowders. To thicken the chowder, whisk 2 tablespoons butter and 2 tablespoons flour (after sautéing the onion) to create a roux. Then, proceed with the rest of the recipe. The roux will thicken the chowder as it cooks.