Chilled Corn Chowder With Shrimp

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8 ears of corn, husk and silks removed

2 tablespoons extra virgin olive oil

1 small yellow onion finely chopped (about 1/2 cup)

1/4 cup dry, unoaked white wine

2 teaspoons Marsala

4 ounces peeled russet potato, cut in small dice

1 1/2 cups low-salt chicken broth

1/2 to 3/4 cup whole milk

1/4 to 1/2 teaspoon grated fresh ginger

Kosher salt and pepper to taste

Lemon juice, if needed

1 tablespoon minced shallots

1 1/4 teaspoons minced fresh tarragon and/or sliced basil + a few whole leaves for garnish

12 ounces cooked bay shrimp or larger shrimp

Optional Garnishes

Parmesan crostini or croutons

Diced avocado

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