Cold Southwestern Corn and Shrimp Soup
- Comments()
Everyday Food, June 2007
- Prep Time 20 minutes
- Total Time 20 minutes
- Yield Serves 4
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Ingredients
- 4 packages (10 ounces each) frozen corn kernels, thawed
- 1 cup low-fat yogurt
- 1 cup milk
- 1/3 cup fresh lime juice (from 2 or 3 limes)
- 1 teaspoon ground coriander
- Pinch cayenne, pepper
- 1 pound cooked frozen shrimp, thawed, roughly chopped, reserving 4 whole shrimp
- Coarse salt and ground pepper
- 1 cup grape tomatoes, halved
- 1 avocado, halved, pitted, peeled, and diced
Directions
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In a blender, working in two batches, puree corn, yogurt, milk, lime juice, coriander, and cayenne. Strain through a fine-mesh sieve into a large bowl, pressing to extract as much liquid as possible; discard solids. Stir in chopped shrimp, and season with salt and pepper.
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Serve garnished with tomatoes, avocado, and reserved whole shrimp.
I used extra cayenne to spice it up and filtered through a large sieve.  This made for a spicy soup with some texture.  I will try this again when i have more time to create a creamier product. I think my family got hung up on the texture, so I would recommend making sure you have the time to work it through a fine sieve.  I would prefer it not be an issue since the extra fiber enhances nutritional value of the meal, but since they balked, I will make the next batch using a fine sieve.  I may do a two step filter process from a larger to smaller sieve so the holes don't plug too quickly.  All of the fabulous flavor combinations make this a definite keeper.
I used extra cayenne to spice it up and filtered through a large sieve.  This made for a spicy soup with some texture.  I will try this again when i have more time to create a creamier product. I think my family got hung up on the texture, so I would recommend making sure you have the time to work it through a fine sieve.  I would prefer it not be an issue since the extra fiber enhances nutritional value of the meal, but since they balked, I will make the next batch using a fine sieve.  I may do a two step filter process from a larger to smaller sieve so the holes don't plug too quickly.  All of the fabulous flavor combinations make this a definite keeper.
This is a great recipe that kept the chef (me) and the guests happy! The guests will never guess that the soup is no cook and made with frozen corn. A real time saver for a fabulous and elegant first course.
i wonder if "sagebrush" was using sweentend yogurt? otherwise why would it be sweet?
Hi Why would you reduce the lime juice if you found it too sweet, that would make it sweeter......
Garlic, fresh cilantro, or cumin might all be nice non-sweet additions.
Even after I added salt, my family found this soup too sweet. If I were to make it again, I'd cut back on the amount of lime juice and add salt. I also think it would've been improved by the addition of some savory herbs and/or spices... I'm just not an advanced enough cook to guess as to what they should be.
Nice soup.Perfect for summer.I just recommend using a food mill instead of a sieve.
I eat raw corn off the cob and use it in salads, too. It's very sweet. what do you suggest adding to take the taste up a notch? It 'sounds' good and different
raw corn??
This was not good. The yield was very little (lot sof wasted corn) and it was not very tasty.
I did a half recipe, using a 16 oz bag of kernels and 1/2 cup or so of yogurt