SUMMER CORN SOUP WITH SHRIMP
Steps:
- Preheat oven to 425 degrees Melt the butter in a large soup pot over medium heat. Add the sliced onions and saute to coat. Cook until the onions just start to turn light brown. Peel the potato and cut into cubes, add it to the onion. Cut the kernels of corn off the cob with a sharp knife, add them to the soup pot. Add the broth, spices and a few grinds of fresh pepper and allow everything to simmer to cook the corn and potatoes through. If using raw shrimp, toss them in the olive oil and a grind of fresh pepper, and put on a baking pan. Cut the poblano or pasilla chile in half length wise, and place it skin side up on the pan as well. Bake on the upper rack for about 5 minutes for shrimp to cook through. Remove the shrimp and set aside, put the pepper back in until the skin blisters (about 5 more minutes). While waiting, peel the skin and tails from the shrimp and cut into 1'' pieces. Remove the pepper and put it in a ziploc bag to cool, this will make the skin easy to peel off. Check on the soup to make sure potato and corn are cooked through. Using an immersion blender or a regular blender, blend the soup to create a puree. I like to leave it a bit chunky, this is up to you. In a seperate bowl, combine the shrimp pieces, lime juice, chopped herbs and scallions if using them. Peel and cut the avocado into small cubes, add to the bowl. Rub the skin off the roasted chile, cut into chunks. Toss gently together. Taste the soup for seasonings and adjust as you prefer. Allow people to stir in their sour cream as desired. Serve each portion of soup with a big scoop of the shrimp and avocado mix on top.
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Danish Saab
[email protected]Overall, I thought this soup was very good. It was easy to make and it was very flavorful. I would definitely recommend it to others.
Zeeshan Bajwa
[email protected]This soup was very time-consuming to make, but it was worth it. The end result was a delicious and flavorful soup that I would definitely make again.
Fatima Rwandzi
[email protected]This soup was a bit too bland for my taste. I think I would have liked it better if I had added some more spices.
Agha Sab
[email protected]I followed the recipe exactly and the soup turned out great. It was very flavorful and the shrimp were cooked perfectly.
Aliali Bouzh
[email protected]This soup was just what I was looking for. It was light and refreshing, and it was the perfect way to use up some fresh corn.
gacha life Fari
[email protected]I'm not a big fan of corn soup, but this one was actually pretty good. The shrimp added a nice flavor and the soup was very creamy.
assumpta chizoba
[email protected]This soup was very easy to make and it was very flavorful. I would definitely recommend it to others.
Benjamin Willis
[email protected]I made a few changes to this recipe and it turned out great! I used frozen corn instead of fresh, and I added a can of diced tomatoes. I also used a different type of shrimp, which I think made a big difference in the flavor.
Twinomujuni Stephen
[email protected]This soup was a disaster! The corn was mushy and the shrimp were rubbery. I had to throw the whole thing away.
Gunga Ghates
[email protected]I thought this soup was just okay. The corn was a bit bland and the shrimp were overcooked. I probably won't make this again.
Mariella Cialdini
[email protected]This soup was delicious! The corn was sweet and the shrimp were cooked perfectly. I will definitely be making this again.
Ally Said
[email protected]This is my new favorite summer soup. It's so easy to make and it's packed with flavor. I love the combination of corn, shrimp, and vegetables.
Obase Daniel
[email protected]I made this soup for a potluck and it was a huge success. Everyone loved it! The flavors were well-balanced and the soup was very creamy.
ABCDEFg HIGKLMNOP
[email protected]This soup was a hit with my family! The corn was sweet and flavorful, and the shrimp were cooked perfectly. I loved the addition of the bell peppers and onions, which gave the soup a nice crunchy texture.