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Summer Corn Soup With Shrimp

Summer Corn Soup With Shrimp
This Recipe Is:

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WebMD Recipe from Foodily.com

I strongly suggest making this with fresh corn. I can’t really imagine the fresh flavor being duplicated with frozen or canned. My soup has tint of orange because I used a yam, I wrote the recipe with Yukon gold because I think it would yield a more appealing color. If you don’t eat shrimp, you could use rotisserie chicken, black beans or omit a protein all together.

Ingredients
  • ears corn
  • 3 1/2 cups
    vegetable stock, good quality
  • 1 tablespoon
    butter
  • 1 medium
    yellow onion, sliced thin
  • 1 large
    yukon gold potato
  • 1 teaspoon
    fresh ground nutmeg
  • 1-2 teaspoons
    oregano, to taste
  • 1 pound
    shrimp
  • 1 tablepsoon
    olive oil
  • 1 large
    avocado
  • poblano, or pasilla chile
  • 1/4 
    cilantro/basil, finely chopped ,either or a mix
  •  
    cayenne or red pepper flakes, to taste
  •  
    salt/ pepper, to taste
  •  
    juice of one lime
  •  
    scallions, optional
  •  
    light sour cream, to taste
Instructions
  1. Oven to 425 degrees
  2. Melt the butter in a large soup pot over medium heat. Add the sliced onions and sauté 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.
  3. 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 chili 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 plastic bag to cool, this will make the skin easy to peel off.
  4. 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.
  5. In a separate 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 chili, cut into chunks. Toss gently together.
  6. 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.
Nutritional Information

Makes: 6 servings
  • Calories382
  • Carbohydrates31.2 g
    • Dietary fiber1.6 g
  • Cholesterol0 mg
  • Fat9.8 g
    • Saturated fat1.3 g
  • Sodium380 mg
  • Protein2.3 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
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