Shrimp and Corn Chowder With chive oil

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Shrimp and Corn Chowder

What could be more summery than fresh shrimp, corn and herbs? Fresh basil would be a good substitute for the chives, but do not use dried herbs.


  • 3 tablespoons fresh chives, chopped

  • ½ cup olive oil, divided use

  • ¼ teaspoon black pepper

  • ¾ cup onions, diced

  • ½ cup red bell pepper, diced

  • 2 cloves garlic, minced

  • Pinch of salt

  • 2 cups chicken broth

  • 1 pound medium shrimp, shelled

  • 1½ cups corn kernels, fresh or frozen and thawed

  • 1 can (13.5-ounce) unsweetened coconut milk

  • 1 teaspoon lime juice


  1. Put the chives and ¼ cup olive oil in a food processor or blender. Pulse 3 or 4 times, scraping after each pulse, until the chives are mixed into the oil. Pour into a small bowl, add black pepper and set aside.

  2. Pour the remaining ¼ cup olive oil into a large stockpot and place over medium-high heat. When the oil is hot, add the onions, red bell pepper and garlic, and a pinch of salt. Stir and cook for 2 to 3 minutes, until the vegetables are soft but not browned. Pour in the chicken broth. Bring the mixture to a boil, then add the shrimp and corn. Return to a boil and cook until the shrimp are pink and cooked through, just a few minutes. Taste, and add salt if needed. Turn off the heat and stir in the coconut milk until combined with the other ingredients. Stir in lime juice.

  3. Strain the chive oil into a small, clean bowl. Ladle the chowder into serving bowls and drizzle each bowl with the chive oil as desired. Serve immediately.

Recipe courtesy of

Debbie Moose ( has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.

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