- 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
- 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
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.