Monday, July 24, 2017

Slow Cooker Corn & Potato Soup with Sautéed Shrimp

I’ve built up an assortment of cooking magazines from over the years, but I’m not very good and taking them off the shelf and using them. Most of the time I end up picking our meals from Pinterest.

I have a collection of Rachael Ray Every Day, Bon Appétit, Southern Living and Cooking Light. We wanted something easy for dinner this week, so I found a slow cooker soup recipe from the August 2016 issue. This soup was even better as leftovers when we added some shredded chicken to it!

Slow Cooker Corn & Potato Soup with Sautéed Shrimp (adapted from Cooking Light)

  •        7 ears yellow corn, shucked
  •        4 cups unsalted chicken stock
  •        1 tablespoon chopped fresh thyme
  •        1 1/2 teaspoons kosher salt, divided
  •        6 small red potatoes, cut into 3/4-in. pieces
  •        1 cup half-and-half
  •        1/4 cup unsalted butter, divided
  •        1 teaspoon black pepper
  •        Sprinkle of Old Bay seasoning
  •        1 pound medium shrimp, peeled and deveined
  •        3 tablespoons chopped fresh chives, divided
  •        Optional: cooked chicken, shredded (great way to use leftover rotisserie)


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.

2. 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.

3. Discard cobs. Stir half-and-half and 2 tablespoons butter into corn mixture. Transfer corn mixture to a blender (depending on your blender size, you may have to do half at a time). 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. Stir in pepper.

4. 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; sprinkle with Old Bay seasoning.  Cook 4 minutes or until shrimp turn pink and are done, stirring occasionally.

5. 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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