Instructions: Note:
This recipe is for individual servings made in heat-proof bowls or ramekins; one 8-inch-square baking dish can also be used.

To remove the corn kernels, youll need a sharp knife and a large bowl. Stand the cob upright in the bowl, and hold it by its base. Begin slicing off the kernels, always cutting away from your body. Remove three or four rows of kernels at a time, rotating the cob until they have all been removed. You will need about 6 cups of kernels.

Heat oven to 450 degrees.

Heat butter in a large saucepan over medium heat. When melted and bubbling, add leeks and garlic. Cook, stirring, until leeks are translucent, about 4 minutes. Add bay leaves, nutmeg, cayenne, and flour. Cook, stirring, for 1 minute. Add corn and thyme; cook 1 minute more.

Stir in stock and cream. Cook until liquid is thickened and reduced by two-thirds, 7 to 8 minutes. Add shrimp. Cook until pink, about 2 minutes. Remove from heat; discard bay leaves; season with salt and pepper.

For the Cornmeal Biscuit Dough: In a bowl, whisk flour, cornmeal, baking powder, baking soda, salt, and sugar. Using your fingers or a pastry cutter, cut butter into flour mixture. Using a wooden spoon, stir in buttermilk until the dough holds together. Use immediately.

On a floured work surface, roll out cornmeal-biscuit dough to an 11- by 14-inch rectangle. Cut out six circles (about 3 1/2 inches each), using a bowl or ramekin as a guide. (Alternately, roll out an 8-inch square of dough.) Spoon corn mixture into six heat-proof bowls or ramekins, 8 ounces each.

Place circles of dough over each bowl. Place bowls on a 13- by 9-inch baking sheet. Bake until crust is golden brown and cooked through, about 12 minutes. Serve.

This recipe yields 6 servings.

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