Corn · Non-Veg · Potato · Shrimp · Soup

Potato-Corn Soup With Shrimp

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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.
Preparation

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.

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