Corn and Shrimp Soup

Name: Corn and Shrimp Soup
Yield: Makes 1½ Quarts or 6 First-Course Servings
Ingredients: 3 tablespoons fresh lime juice; 1 cup heavy cream (optional); 1 pound medium to large shrimp, peeled and then deveined if desired; 1 bunch cilantro, large stems removed; 2 chipotle chiles, soaked in hot water for 30 minutes to soften if dried or rinsed if canned, seeded and chopped; 2 poblano chiles, charred, peeled, and seeded and then chopped; 2 jalapeno chiles, seeded and finely chopped, or; 1 quart chicken broth or shrimp broth; 3 ears of corn; 4 tomatoes; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 white or yellow onion, finely chopped; Pepper; Salt

Preparation info

Makes
1½ Quarts

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

This soup combines two flavors, corn and poblano chiles, that go especially well together and with shrimp. To get the most flavor out of the shrimp, use shrimp with their heads and make the broth.

Ingredients

1 white or yellow onion, finely chopped
2 cloves garlic, minced
2

Starter
Pescatarian
Soup
Gluten-free
Spicy

Method

In a pot large enough to hold the soup, cook the onion and garlic in the oil over medium heat, stirring regularly, for about 10 minutes, or until the onion softens and is shiny but does not brown.

Meanwhile, cut off the kernels from the ears of corn. If you want the soup perfectly smooth, you will need to strain it, so there is no point in peeling the tomatoes. If you are leaving the so