Fresh Corn and Potato Soup with Sauteed Shrimp

Cooking Light
Perfect Corn and Potato Soup with Sauteed ShrimpRecipe

Photo: Jennifer Causey; Styling: Claire Spollen 

After tasting the delicious results of "milking" a fresh corn cob, you'll never shuck and chuck again. We fully tap the flavor of in-season corn with this kernel-to-cob cooking method, infusing our summer soup with a wealth of rich, sweet flavor.


Serves 10 (serving size: about 3/4 cup soup and 1/3 cup shrimp mixture)


+ Add To Shopping List
7 ears yellow corn, shucked
4 cups unsalted chicken stock
1 tablespoon chopped fresh thyme
1 1/2 teaspoons kosher salt, divided
8 ounces Yukon Gold potatoes, cut into 3/4-in. pieces
1 cup half-and-half
1/4 cup unsalted butter, divided
1 teaspoon black pepper
1 pound medium shrimp, peeled and deveined
3 tablespoons chopped fresh chives, divided


Active: 30 Minutes
Total : 8 Hours

1. Cut kernels from corn cobs to measure about 4 cups. Using the dull side of a knife blade, scrape liquid from corn cobs directly into a 6-quart slow cooker. Add cobs and 3 cups kernels. Stir in chicken stock, thyme, 1 teaspoon salt, and potatoes. Cover and cook on LOW for 7 hours and 30 minutes.

2. Discard cobs. Stir half-and-half and 2 tablespoons butter into corn mixture. Transfer half of corn mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Process until smooth. Pour into a large bowl. Repeat procedure with remaining corn mixture. Stir in pepper.

3. Melt remaining 2 tablespoons butter in a large skillet over medium heat; cook 2 minutes or until foamy. Add shrimp, remaining 1 cup corn kernels, and remaining 1/2 teaspoon salt to pan; cook 4 minutes or until shrimp turn pink and are done, stirring occasionally. Stir in 1 1/2 tablespoons chives. Divide soup among 10 shallow bowls; top evenly with shrimp mixture, and sprinkle with remaining 1 1/2 tablespoons chives.

Created date

June 2016

Nutritional Information

Calories 192
Fat 8.8 g
Satfat 4.9 g
Monofat 1.5 g
Polyfat 0.6 g
Protein 12 g
Carbohydrate 19 g
Fiber 2 g
Cholesterol 78 mg
Iron 1 mg
Sodium 428 mg
Calcium 63 mg
Sugars 5 g
Est. Added Sugars 1 g