We found this dish in Cooking Light magazine. This was a great dish to make over the weekend and then eat throughout the week. The chowder was more of soup but it was still awesome. It played perfectly with the sautéed shrimp and corn. This meal will be a staple for us for a long time. Enjoy!

Recipe:

7 ears yellow corn, shucked
4 cups unsalted chicken stock
1 tablespoon thyme
1 1/2 teaspoons kosher salt
8 ounces Yukon Gold potatoes, cut into 3/4 inches pieces
1 cup half-and-half
1/4 cup unsalted butter, divided
1 teaspoon black pepper
1 pound medium shrimp, peeled and Deveined

1. Cut kernels from corn
2. Using the dull side of the knife scrape corn cobs juice into crockpot
3. Add corn cobs and 3 cups Colonels into crockpot
4. Stir in chicken stock, Thyme, 1 teaspoon of salt and potatoes
5. Cook on low for 7 hours and 30 minutes
6. Discard cobs. Stir and half-and-half and 2 tablespoons butter. Stir and add to blender in small portions.
7. Make sure you pull off the center cover of the blender top to allow steam to escape. Cover opening with a paper towel.
8. Blend remaining corn mixture***.
9. Pepper to taste.
10. Heat remaining butter in a sauté pan. Once hot, add shrimp and remaining corn kernels.
11. Cook four minutes or until the shrimp is pink. Then add cooked shrimp to the corn chowder.
*** next time we would only blend two-thirds of the corn mixture to make the chowder more chunky.

www.myrecipes.com/recipe/fresh-corn-potato-soup-sautéed-shrimp