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Instructions |
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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.
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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.
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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.
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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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Originally Submitted
11/29/2021
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