COLD SOUTHWESTERN CORN AND SHRIMP SOUP
No-Cook Meal, Everyday Food, June 2007 Edition. Serve garnished with tomatoes, avocado, and reserved whole shrimp. Using frozen corn and shrimp saves a lot of time in this no-cook soup . . . .
Provided by Manami
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a blender, working in two batches, puree corn, yogurt, milk, lime juice, coriander, and cayenne.
- Strain through a fine-mesh sieve into a large bowl, pressing to extract as much liquid as possible; discard solids.
- Stir in chopped shrimp, and season with salt and pepper.
- Serve garnished with tomatoes, avocado, and reserved whole shrimp.
Nutrition Facts : Calories 552.7, Fat 14.1, SaturatedFat 3.8, Cholesterol 233.2, Sodium 345.5, Carbohydrate 78.8, Fiber 10, Sugar 5, Protein 39.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mido Amir
[email protected]I've made this soup several times and it's always a hit! It's the perfect soup for a cold winter day.
Ronald Hegner
[email protected]This is one of my favorite soup recipes. It's so easy to make and it's always a hit with my family and friends.
Mdrofek En
[email protected]I love this soup! It's so creamy and flavorful. The chipotle peppers add just the right amount of spice.
Haja Bayoh
[email protected]This soup is a great way to use up leftover corn and shrimp. It's also very easy to make and it's always a hit with my family.
Chizaram Favour
[email protected]I made this soup for a potluck and it was a huge hit! Everyone loved the unique flavor combination.
Sylvie Sylvie
[email protected]This is one of my favorite soup recipes. It's so flavorful and satisfying. I love the combination of corn, shrimp, and chipotle peppers.
Cookie cream Cookie
[email protected]I'm always looking for new ways to use corn, and this soup is a great option! It's easy to make and it's always a hit with my family and friends.
Badhon Kazi
[email protected]This soup is so creamy and flavorful. I love the combination of corn, shrimp, and chipotle peppers. It's the perfect soup for a cold winter day.
Stunt Sadew
[email protected]I love the smokiness that the chipotle peppers add to this soup. It's the perfect amount of spice without being too overpowering.
Bigyan Oli
[email protected]This soup is so easy to make and it's always a crowd-pleaser. I've made it for potlucks, parties, and even just a weeknight dinner. It's always a hit.
Diatile Veronica
[email protected]I'm not a big fan of corn, but I loved this soup! The shrimp and chipotle peppers really balance out the corn flavor. I'll definitely be making this again.
RELATE True Story
[email protected]This soup is a great way to use up leftover corn and shrimp. I always have some leftover from summer cookouts, and this is a great way to use them up before they go bad.
ZACH EMSLIE
[email protected]I love this recipe because it's so versatile. I've made it with different types of corn (fresh, frozen, and canned) and shrimp (fresh, frozen, and canned), and it always turns out delicious. I also like to add different vegetables, like bell peppers
shilpa sujji
[email protected]Followed the recipe exactly and it turned out perfectly. The soup had just the right amount of spice and the shrimp were perfectly cooked. Will definitely be making this again!
67_kurdish man
[email protected]This soup was a huge hit at my last dinner party! Everyone raved about the unique blend of flavors - the creamy corn and shrimp with the tangy chipotle peppers and lime. It's definitely going into my regular rotation of recipes.