obsession crush on Sprouted Kitchen continues. This Summer Corn Soup with Shrimp looked delicious on their blog, and even better after I made it. Fresh and satisfying. Shrimp over corn and potatoes with a red pepper kick. (There is also a surprise in one of the pictures below! Who can find it?)
- 4 Ears Fresh Corn
- 3 1/2 Cups Vegetable Stock (good quality)
- 1 Tbsp. Butter
- 1 Medium Yellow Onion, Sliced Thin
- 1 Large Yukon Gold Potato
- 1 Tsp. Fresh Ground Nutmeg
- Cayenne or Red Pepper Flakes to taste
- 1-2 tsp. Oregano to taste
- Salt/Pepper to taste
- Light Sour Cream to taste (optional)
- 1 lb. Shrimp
- 1 Tbsp. Olive Oil
- 1 Large Avocado
- 1 Poblano Chile
- Juice of One Lime
- 1/4 Cup Finely Chopped Cilantro
- Scallions (optional)
Melt butter in a large pot over medium heat, and saute the chopped onions until they start to brown. Peel and dice the potato and add it to the buttery onions.
Using a sharp knife, slice corn off husk and add to soup. (see anything fun in this pic?)
Add the broth, salt and red pepper flakes. Let everything simmer until corn and potatoes are cooked through.
The original recipe asks you to blend it into a creamy soup, but I chose to keep it all chunky. If you aren't going to blend the soup, you can add the cilantro and scallions now and continue to simmer.
Then take your fresh shrimp and spread them out on a baking sheet and drizzle with olive oil, salt and pepper. Broil for 5 minutes until they are pink and slightly curled. Once cooled, remove shells, slice into large chunks and place in a bowl.(my sister is repulsed by this picture.)
Cut the pepper in half and remove seeds. Place on baking sheet, skin side up, and broil until it starts to blister. Remove and once pepper has cooled, you can slip the skins off. Chop pepper, and avocado and add to shrimp in the bowl. Drizzle lime juice over the top and stir.
Taste soup for seasoning. Serve soup in bowls. Top with shrimp mix, and enjoy!