Corn Chowder with Shrimp
7 ears Sweet Corn, shucked
4 cups Chicken Broth
1 tbsp. Fresh Thyme. Chopped
1½ tsp. Salt, divided
8 oz. Yukon Gold Potatoes cut into ¾-inch pieces
1 cup Half and Half
¼ cup Unsalted Butter, divided
1 tsp. Black Pepper
1 lb. Medium Shrimp, peeled and deveined
3 tbsp. Fresh Chives, chopped, divided
Cut corn from cobs to make 4 cups. Using the dull side of knife, scrape liquid from corn cobs directly into a 6-quart slow cooker. Add cobs and 3 cups of kernels. Stir in chicken broth, thyme, 1 tsp. salt and potatoes. Cover and cook on low for 7½ hours. Discard cobs. Stir half and half and 2 tbsp. butter into mixture. Transfer half the mixture to a blender. Remove center piece of lid to allow steam to escape. Secure lid and place a clean towel over it. Process until smooth. Pour into large bowl and repeat with remaining mixture. Stir in pepper. In a large skillet, melt 3 tbsp. butter over medium heat. Cook 2 minutes or until foamy. Add shrimp and remaining cup of corn kernels and remaining ½ tsp. salt. Cook 4 minutes or until shrimp are pink and done. Stir in 1½ tbsp. chives. Divide soup among 8 bowls and top evenly with shrimp mixture. Sprinkle remaining chives over each bowl evenly and serve.
Notes: If it is not the right time of year for fresh corn, substitute frozen whole kernel corn.
Ideas for Future Efforts______________________________________