Corn and Shrimp Soup

Preparation info
  • Makes

    1½ Quarts

    • Difficulty


Appears in

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.


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


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