In a medium pot, melt butter over medium. Add onion and saute until translucent, about 6 minutes. Stir in corn kernels and potatoes; season with salt and pepper. Add milk, 1 cup water, and corncobs. Increase heat to medium-high and bring to a boil, then reduce to a simmer and cook until potatoes are tender when pierced with a knife, about 8 minutes. Add shrimp and cook until opaque throughout, 3 to 5 minutes. Discard cobs and stir in basil. Divide among bowls and top with more basil. Serve with bread if desired.
To store, refrigerate in an airtight container, up to 3 days.
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|Serving Size: 1 Serving (234g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 45 (21%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 95.7mg||29 %|
|Sodium 104.2mg||4 %|
|Potassium 700mg||18 %|
|Total Carbohydrate 27.8g||8 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 24.3g|
|Protein 15.7g||22 %|
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Calories per serving: 214
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