Fresh Corn and Potato Soup with Sauteed Shrimp

- Photo: Jennifer Causey; Styling: Claire Spollen
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.

Active time: 30 minutes
Total time: 8 hours
Yields: Serves 10 (serving size: about 3/4 cup soup and 1/3 cup shrimp mixture)


calories 192

fat 8.8g

satfat 4.9g

monofat 1.5g

polyfat 0.6g

protein 12g

carbohydrate 19g

fiber 2g

cholesterol 78mg

iron 1mg

sodium 428mg

calcium 63mg

sugars 5g

Est. Added Sugars 1g


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

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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.

Cook's Notes:

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


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