Serves 2 generous servings. Serve with garlic bread.
1 Tbsp unsalted butter
1/2 medium yellow onion, chopped
1 cup chicken broth
1/4 cup heavy cream
salt and pepper
1/2 pound large shrimp, peeled, deveined and cut into 1-inch pieces
2 green onions, white and green parts, chopped
4 strips bacon
Heat oven to 375 and place bacon on pyrex pan. Cook for 20 minutes or until crisp. Transfer to paper towels and let rest. Chop and reserve.
Put the corn cobs in a large pot with just enough water to cover, (at least 5 cups). Bring the cobs to a boil and boil for 20 minutes. Discard the cobs and reserve 1 1/2 cups of corn-infused water.
In a medium saucepan, melt the butter over medium heat. Add the onion and cook, stirring occasionally until opaque and softened, about 5 minutes. Add the corn kernels you cut from the cobs, chicken broth, cream and 1 1/2 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 opaque, about 2 to 3 minutes.
Ladle the chowder into soup bowls and garnish with the green onion and chopped bacon. Enjoy!