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.
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
Est. added sugars 1g
How to Make It
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.
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.
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.
The bulk of the recipe's time is inactive, with 7 1/2 hours devoted to making corn stock.
We really liked this. It took 10 minutes to throw in the crock pot before work and with my immersion blender, the soup was finished in no time. I did add some minced garlic to the shrimp. Next time I'll just used green onions in place of the chives as I'd like a bit more onion flavor. Red pepper flakes could also add another dimension. Keeper!
After reading reviews, I started at the beginning with additions. From looking at several other corn stock recipes, I added chopped onion, celery, 1/4 tsp peppercorns and 2 smashed garlic cloves to the crock pot soup base. I also increased the amount of potato as 8 oz. is less than one medium potato. I added 2 medium potatoes and used those as the thickening agent. After the 7.5 hours of cooking on low, I blended all into the base. After blending, I added 1/2 tsp. paprika, 1/2 tsp dry mustard, 3/4 tsp pepper, 1/4 tsp cayenne and an additional 1/2 tsp salt. I saute'd the shrimp in garlic. I also added an 2 additional potatoes that were cubed and partially cooked as we enjoy soup with more body. I did use fresh sweet corn as we are blessed to live in an area that grows it abundantly. With these additions, my husband and I thoroughly enjoyed this as a meal.
I didn't have enough corn left so I didn't saute but that didn't seem to be the issue. Just lacked in flavor and the texture was a little thick. Agree with the other reviewer something missing. Wouldn't make again.
I eliminated the shrimp all together. I had plenty of corn with just 5 ears cut, so I left it at that. Next time I will get 6 ears and use the extra (beyond the 3 cups), whole to garnish - cooked in skillet with the butter.
I made this recipe as is (almost)- using fresh large Texas Gulf Shrimp (price for fresh too good to pass up) and added a 1/4 teas. of white pepper near the end while sautéing the shrimp and corn mixture for the chowder topper. All in all, I loved it. The freshness of the dish was soothing and a good start to a summer Sunday dinner. I served it with black pepper, Crystal and Tobasco hot sauces for those who wanted more of a kick. My family of 6 enjoyed it - my husband wanted more. This is not a fishy chowder as the shrimp go on top of the chowder before serving. Tip: There are 4 cups of fresh cut corn left over from the cobs I used and a cup of half/half, so I am making Chile Relleno de Maiz tonight with Hatch Chiles I had roasted over the weekend. I may get smaller cobs next time-I usually pick my cobs by weight and get the heaviest.
I'm a bank VP. I can follow a recipe (and I did, precisely) but I'm not going to attempt to rewrite it. This was good but I felt there was something missing. Maybe the shrimp should have been spiced up a bit? As I was cooking them, they felt bland and I was disappointed with the end result. I think if the shrimp had been more special, they would have carried the dish. And if I'd chopped them, that would have helped. Agree with the other review that the recipe wasn't too much work.
When i read it it seemed very time consuming, but it really wasn't that bad! It was very, very good and I will make it again!Notes about the recipe:-I got 4 cups of kernels after 4 ears of corn, so I didn't need 7 but i cut them anyway since I had already shucked them and froze the rest! :)-I needed a decent amount more of salt and pepper than the recipe called for for my taste!