Summer Corn Soup with Shrimp
Ingredients
The soup base
-
4
ears
Corn
-
3½
cups
Vegetable Stock
-
1
Tbsp
Butter
-
1
medium
Yellow Onion
-
1
large
Yukon Gold Potato
-
1
tsp
Fresh Ground Nutmeg
-
to taste
Cayenne or Red Pepper Flakes
-
1-2
tsp
Oregano
-
to taste
Salt
-
to taste
Pepper
-
to taste
Light Sour Cream
The shrimp and toppings
-
1
lb
Shrimp
-
1
Tbsp
Olive Oil
-
1
large
Avocado
-
1
Poblano or Pasilla Chile
-
Juice of One
Lime
-
¼
cup
Finely Chopped Cilantro or Basil
-
optional
Scallions
Instructions
- Melt butter in a large soup pot over medium heat and sauté sliced onions until light brown.
- Peel and cube the potato, add it to the pot along with the corn kernels, broth, and spices; simmer until cooked.
- If using raw shrimp, toss with olive oil and pepper, bake for 5 minutes, then roast the poblano until blistered.
- Blend the soup to desired consistency, leaving it slightly chunky if preferred.
- Combine shrimp, lime juice, herbs, and diced avocado in a bowl, and mix gently.
- Adjust soup seasonings, serve with a scoop of shrimp and avocado mixture on top.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
500mg
Cholesterol
200mg
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