Fresh Corn and Potato Soup with Sauteed Shrimp

After tasting the delicious results of "milking" fresh corn cobs, you will never peel them again. We bring the full flavor of seasonal corn to life with this grain-to-cob cooking method, giving our summer soup a rich, sweet flavor.
Cut out the corn kernels from the corn cobs, measure out about 4 cups. Use the blunt side of the knife blade to scrape the liquid off the corn cobs directly into the 6-liter slow cooker. Add the cobs and 3 cups of nuts. Add the chicken stock, thyme, 1 teaspoon salt, and potatoes. Cover and cook on low heat for 7 hours and 30 minutes.Discard the cobs. Mix the corn mixture in half with 2 tablespoons of butter. Put half of the corn mixture in a blender. Remove the center part of the blender lid (to release steam); attach the lid to the blender. Cover the hole in the lid with a clean towel (to avoid splashing). Whisk until smooth. Pour into a large bowl. Repeat with the remaining corn mixture. Add pepper.Melt the remaining 2 tablespoons of butter in a large skillet over medium-high heat; cook for 2 minutes or until frothy. Add the prawns, remaining 1 cup corn kernels, and 1/2 teaspoon salt to the pan; cook for 4 minutes or until the prawns are pink and tender, stirring occasionally. Add 1 1/2 tablespoons green onions. Divide the soup into 10 shallow plates; spread the shrimp mixture evenly on top and sprinkle with the remaining 1 1/2 tablespoons spring onions.