! Chilled Corn Soup with Shrimp, Avocado and Tomato Relish August is now a thing of the past, but if you’re lucky, there’s still plenty of sweet, local corn all around. It makes up in minutes and keeps in the fridge for several days ready to serve warm with bread on a chilly evening or cold with a crunchy salad some steamy summer night. Cover the dutch oven and cook on low heat for about 20 minutes. For company, fresh corn and shrimp make Sweet-Corn Soup with Shrimp something special, a perfect starter. 5. I used the lo-fat celery soup and crm of shrimp soup in place of the chicken. Dice most of the shrimp, reserving a few as garnishes. 16. Learn how to cook great Chilled corn and shrimp soup . Puree the soup with a blender until smooth. Place corn in a blender, add 2 cups of water, paprika and most of dill leaves (reserve some for garnish). No hot stove to slave over, easy to put together and with having to chill, this is a perfect make ahead soup for parties. Bring the soup to a simmer over medium heat and add the shrimp, lime juice, and cream. Toolbox. Other food bloggers do corn soups: Chilled Corn Soup, Cooking with Amy Chilled Corn Soup, Yum Sugar The soup is delicious all by itself, if you’re just looking for an easy chilled zucchini soup. Which is probably why the Chilled Corn Soup from our August issue was such a winner. Cooked shrimp is chilled in a lemony marinade and divided among the bowls of soup. For vegetarians, omit the shrimp and drizzle with hot sauce. Use corn at the peak of freshness as this simple preparation will highlight corn’s natural sweetness. Saved by Clean Eating. When the water boils, add the shrimp and cook for 5 to 7 minutes. This cool, colorful soup is the perfect way to celebrate summer's best sweet corn and plump grape tomatoes. Stir in cilantro. This soup is bursting with summer flavors like corn, coconut milk and shrimp and with a southwestern twist of chili powder, avocados and sour cream to thicken it, you can’t go wrong. Garnish soup with red pepper and basil, if desired. But it’s made so much better by the accompaniments. I have never found a chilled soup that I … No-cook, chilled blender soups are so quick to make it almost feels like cheating This one stars sweet corn that’s been tarted up with buttermilk and lime juice, spiced with garlic and scallion, and imbued with fresh herbs While straining it isn’t entirely necessary, it will give you a smoother, more elegant soup During the cooking of the onion in butter, 2 Tablespoons of flour could be worked into a roux to make the soup a bit thicker. Keep adding salt, about 1/4 teaspoon at a time, and tasting until you notice a jump in the corn flavor. Chilled Corn Soup with Grilled Shrimp. The trick with corn soup is to harness the sweetness of the corn when it's raw, and the earthy, starchy notes when it's cooked. It not only looks pretty, it’s darn delicious. Serve immediately. Add more water until soup is as thick as pancake batter, but pourable. Chilled Corn Soup with Shrimp, Avocado and Tomato Relish. Add corn, onion, and garlic; sauté for 2 minutes. Spoon soup into bowls and then garnish with reserved whole shrimp, diced tomato and avocado pieces. Serve cool, garnished with minced chives. Ladle soup into 4 serving bowls. Make this chilled corn soup with grilled shrimp ahead for a summer dinner party in the garden. Stir reserved 1 cup of corn kernels and diced shrimp into soup. Stir reserved 1 cup of corn kernels and diced shrimp into soup. This recipe for chilled corn soup yields an incredibly sumptuous, velvety concoction—but it’s vegan—and nearly fat-free—and uses one of summer's best and cheapest vegetables. Soup came together really well,and it is a great summer recipe. Heat 1 cup of corn stock in a large saucepan over medium-high heat. Chop chilled roasted bell pepper and jalapeño; stir into chilled corn mixture. If you don't have buttermilk, you can make some by adding a couple of tablespoons of lemon juice or white vinegar to a cup of milk and letting it stand for 1/2 hour. Shuck the corn and trim rough ends. As it is simmering add the basil, salt, white pepper, black pepper, cayenne and tabasco. Dice most of the shrimp, reserving a few whole shrimp as garnishes. Add the creamed corn and crumbled bacon (or tasso), mixing well and cook for another 4 minutes. Crecipe.com deliver fine selection of quality Chilled corn and shrimp soup recipes equipped with ratings, reviews and mixing tips. Corn Soup Recipes Seafood Recipes Chili Recipes Great Recipes Dinner Recipes Favorite Recipes Summer Recipes Shrimp And Corn Soup Clean Eating Soup. Cut cobs into 2 or 3 chunks. Remove and chill. Chilled Corn Soup with Shrimp, Avocado and Tomato Relish. In blender or food processor, purée soup in batches until just smooth. Add to Menu Planner. Reduce heat to low; cover and simmer 3 minutes. (Do this at the temperature at which you plan to serve the soup; chilled soup will need more salt than hot soup because cold dulls the flavor.) Sweet-Corn Soup with Shrimp fits busy lives. Season shrimp with salt and pepper, add to skillet and cook for 3 to 4 minutes, turning once, until just opaque. Combine the coconut milk, 1 cup water, serrano chilies, green onions and 1 teaspoon sea salt in a large pot. Corn Soup Recipes Seafood Recipes Dinner Recipes Chili Recipes Clean Eating Soup Clean Eating Recipes Healthy Eating Healthy Soups Healthy Recipes. This recipe yields 6 to 8 servings. Ladle into bowls and garnish with avocado-tomato mixture and shrimp, dividing evenly. Combine the chilled soup base, cream, buttermilk, lime juice, corn, cilantro, jicama, shrimp, and sauteed pepper. While the soup is chilling, place the water in a shallow pan fitted with a steamer over high heat. Tangy buttermilk, sweet corn, and spices combine to make a simple, yet rich soup. A steaming bowl of soup can be a big turn-off when the temperature starts to climb, but chilled soups are a different story altogether. Puree. Article by Clean Eating. Add onions, thyme, and 1 teaspoon salt. If you want to make a meal out of this, serve with a simple salad of mixed greens. Next add the reserved whole shrimp (the unshredded portion), mixing well. Cook’s Note. Heat to boil over high heat. Get one of our Chilled corn and shrimp soup recipe and prepare delicious and healthy treat for your family or friends. Spoon soup into bowls and then garnish with reserved whole shrimp, diced tomato and avocado pieces. Shrimp soup should be shrimp! I will probably make it again with a couple modifications: 1) Use canned, frozen, or cook the corn — it had a powdery mouthfeel and uncooked starch flavor that is usually fixed when starches get cooked and 2) Use sweeter onions or cook the onions to keep the raw onion from being a bit overpowering. This chilled soup captures the pure flavor of corn at its peak. Cover and refrigerate until well chilled, at least 2 hours. Note that you will need to add a fair amount of salt if you used water as your base liquid. Reduce heat to medium-low, cover and cook 8 … Serve immediately. And, despite the calendar month, I know we’ll have plenty of days that call for cold soup. If you want your soup perfectly smooth and creamy, work it through a coarse-mesh strainer or a food mill fitted with the coarse disk and return it to the pot. Season to taste with salt and pepper and drops of Tabasco. Chilled Corn and Crab Soup has a lovely corn flavour that’s married up with fennel and swirled with sour cream. Leaving the tails on makes it easy to position them on the edges of the bowls.. Chilled corn and shrimp soup recipe. 2. Return to saucepan along with shrimp and remaining 1 cup corn. I also love how the addition of the not-too-spicy shrimp salad plays off the clean flavor of the corn and makes this soup a little more substantial. Just before serving, stir lime juice into chilled soup. Stir in half-and-half. When the shrimp are cool, combine them with the diced avocado, tomatoes, olive oil, … Turn shrimp over. Add chopped chipotle chile, 1 tablespoon adobo sauce, and 1 tablespoon lime juice; sauté for 2 minutes or until shrimp are done and vegetables are crisp-tender. This cool, colorful soup is the perfect way to celebrate summer's best sweet corn and plump grape tomatoes. This soup is quick & easy to make, however, the butter could be cut in half.