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Fresh Corn and Potato Soup with Sauteed Shrimp

Photo: Jennifer Causey; Styling: Claire Spollen 

Active time 30 mins
Total time 8 hrs
Yield

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

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.  

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

The bulk of the recipe's time is inactive, with 7 1/2 hours devoted to making corn stock.