Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Cold Southwestern Corn and Shrimp Soup 3.1 (215) 13 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 4 Using frozen corn and shrimp saves a lot of time in this no-cook soup. Ingredients 4 packages (10 ounces each) frozen corn kernels, thawed 1 cup low-fat yogurt 1 cup milk ⅓ 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 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. Serve garnished with tomatoes, avocado, and reserved whole shrimp. Rate it Print