Rating: 4 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 3

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.

Adam Hickman
Recipe by Cooking Light August 2016

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Jennifer Causey; Styling: Claire Spollen

Recipe Summary

active:
30 mins
total:
8 hrs
Yield:
Serves 10 (serving size: about 3/4 cup soup and 1/3 cup shrimp mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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

Nutrition Facts

192 calories; fat 8.8g; saturated fat 4.9g; mono fat 1.5g; poly fat 0.6g; protein 12g; carbohydrates 19g; fiber 2g; cholesterol 78mg; iron 1mg; sodium 428mg; calcium 63mg; sugars 5g; added sugar 1g.
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