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GF Corn and Potato Soup with Shrimp Recipe


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     GF Corn and Potato Soup with Shrimp

Category   Salads - Soups - Sidedishes
Sub Category   None

7 ears sweet corn shucked
4 cups chicken stock or turkey stock
1 TBS chopped fresh thyme
1 1/2 TSP kosher salt, divided
8 oz Yukon Gold potatoes cut into 3/4 inch pieces
1 cup half and half
1/4 cup butter divided
1 TSP black pepper
1 pound medium shrimp peeled and deveined
3 TBS chopped fresh chives, divided

Cut kernels from corn cobs to measure about 4 cups. Using dull side of butter knife scrape liquid from corn cobs into slow cooker or Instant pot. Add cobs and 3 cups of kernels along with chicken stock, thyme, 1 TSP salt and potatoes. Cook on low for 7 1/2 hours.
Discard cobs. Stir in half and half and 2 TBS butter into corn mixture. Using an immersion blender, blend until corn mixture until smooth. Stir in pepper.
Melt remaining 2 TBS butter in a large skillet over medium heat. Heat until butter is foamy. Add shrimp and remaining 1 cup of corn kernels. Add 1/2 TSP salt and cool until shrimp are pink stirring occasionally. Stir in 1/2 TBS chives.
Pour corn mixture in bowls and top with cooked shrimp. When done mix the rest together and freeze in ziplock bags in individual servings.

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