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Under 30 Minutes

Under 30 Minutes

Cold Southwestern Corn and Shrimp Soup

Using frozen corn and shrimp saves a lot of time in this no-cook soup.

  • prep: 20 mins
    total time: 20 mins
  • servings: 4

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

  1. Step 1

    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.

  2. Step 2

    Serve garnished with tomatoes, avocado, and reserved whole shrimp.

Source
Everyday Food, June 2007

Reviews (13)

  • 14 Jul, 2013

    I used 2 cups of milk because I had difficulty blending the soup with only 1 cup. I also used regular Greek yogurt because I had it on hand. Turned out great, the amount of spice was perfect for me. Delicious and refreshing for summer. I packed this in small containers, put in a cooler with ice and took to the beach — my friends loved it. It's good without the shrimp, too. I will make this again.

  • 8 Jul, 2012

    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.

  • 8 Jul, 2012

    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.

  • 24 Jul, 2011

    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.

  • 18 Aug, 2010

    i wonder if "sagebrush" was using sweentend yogurt? otherwise why would it be sweet?

  • 11 Aug, 2010

    Hi Why would you reduce the lime juice if you found it too sweet, that would make it sweeter......

  • 10 Aug, 2010

    Garlic, fresh cilantro, or cumin might all be nice non-sweet additions.

  • 9 Aug, 2010

    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.

  • 6 Jul, 2010

    Nice soup.Perfect for summer.I just recommend using a food mill instead of a sieve.

  • 23 Jun, 2009

    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

  • 23 Jun, 2009

    raw corn??

  • 8 Jun, 2009

    This was not good. The yield was very little (lot sof wasted corn) and it was not very tasty.

  • 24 Aug, 2008

    I did a half recipe, using a 16 oz bag of kernels and 1/2 cup or so of yogurt