COLD SOUTHWESTERN CORN AND SHRIMP SOUP
Using frozen corn and shrimp saves a lot of time in this no-cook soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 20m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 524 g, Fat 13 g, Fiber 10 g, Protein 39 g
CHILLED CORN AND SHRIMP SOUP
Hot days call for cool foods, like this refreshing soup. Both filling and flavorful, it uses the best of summer's bounty. Seasonings can be adjusted to your tastes. -Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute onion in oil until tender. Add the shrimp, garlic and curry; saute until shrimp turn pink, 4-6 minutes longer. Remove from the heat and set aside., In a blender, combine the buttermilk, 2 cups corn, sour cream, pepper sauce, salt and pepper. Cover and process until smooth; transfer to a large bowl. Add remaining corn and shrimp mixture. Cover and refrigerate for at least 3 hours. Garnish servings with chives.
Nutrition Facts : Calories 317 calories, Fat 13g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 689mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 2g fiber), Protein 26g protein.
CHILLED CORN SOUP
Provided by Alex Guarnaschelli
Time 5h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cut the corn: Hold an ear of corn upright with one end on the cutting board and the other in your non-cutting hand. Use a sharp knife to shave off the kernels in rows from the cob. Rotate the corn and cut close enough to the core so that the kernels remain relatively whole, but not so closely that you end up taking fibrous pieces of the cob with you. Repeat with all of the corn. Gather the kernels in a bowl and reserve the cobs.
- Start the soup: Combine half the olive oil and all the scallions with a generous pinch salt and 1/4 cup water in a large saute pan and cook over medium-low heat until they are translucent and tender, 3 to 5 minutes. Remove from the pan and set aside.
- Cook the corn: Heat the remaining 2 tablespoons olive oil in the same saute pan and add all the corn kernels. Season with salt, then stir in the brown sugar and a generous pinch black pepper. Cook over medium heat until the corn becomes tender, 8 to 10 minutes.
- Finish: Bring the half-and-half and 1 cup water to a gentle simmer in a medium pot over medium heat and add the cobs. Simmer the cobs gently on low heat until they impart their corn flavor to the half-and-half, 12 to 15 minutes. Discard the cobs. Add the Worcestershire and hot sauce and stir to combine. Add the cooked corn and scallions to the pot and simmer on low heat for 3 to 5 minutes. Taste for seasoning.
- Puree half of the liquid and corn in the blender until smooth and pour back into the rest of the soup. Refrigerate until fully cold, at least 4 hours and up to 24 hours.
- Serve: Whisk to blend so some of the remaining corn lands in each bowl as you serve the soup. Taste for seasoning. Ladle into the bowls.
SHRIMP AND CORN SOUP
Provided by Food Network
Time 40m
Yield 4 to 6 servings (about 1 1/2 cups fondue)
Number Of Ingredients 26
Steps:
- Melt the butter in a large heavy-bottomed saucepan over medium-high heat. Add the onion, celery and bell pepper and saute until the onions are translucent, about 3 minutes. Sprinkle in the flour and mix well. Cook, stirring constantly, until the roux is blonde in color, 3 to 5 minutes. Pour in the broth gradually, stirring constantly. Stir in the whipping cream, milk, creamed corn and corn kernels.
- Cook over medium-low heat, stirring frequently, for 10 minutes. Sprinkle the shrimp with the Cajun seasoning and add to the pan. Add the liquid crab boil, then fold in half the green onions and simmer until the shrimp turn bright pink. Season to taste with salt and pepper. Ladle into soup bowls, then sprinkle with paprika and the remaining green onions.
- Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.
CHILLED CORN SOUP WITH BASIL
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. But when it's too hot to breathe, let alone dig out the strainer, you have our permission to skip it. Serve this in espresso cups or shot glasses as an hors d'oeuvre, or in bowls as a first course.
Provided by Melissa Clark
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Slice kernels off corn cobs (you should have 3 to 3 1/2 cups kernels). Discard cobs and place kernels in a blender.
- Add buttermilk, basil, scallions, lime juice, garlic, salt and 1/3 cup ice cubes to the blender and purée until very smooth.
- Strain mixture through a sieve, pressing down hard on the solids. Serve soup garnished with radish slices and a drizzle of olive oil.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 2 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 10 grams, TransFat 0 grams
CHILLED CORN SOUP WITH SHRIMP AND AVOCADO
From the Miami Herald; Chef Giancarla Bodoni recommends using organic products in this luxurious soup, which makes an impressive first course or, on a hot day, a light main course. Prep time includes chilling time.
Provided by Raquel Grinnell
Categories Corn
Time 3h
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium heat. Add onion and cook about 3 minutes, stirring, until translucent. Add corn, milk and 2 1/2 cups water. Season with salt and pepper. Bring to a boil, stirring often. Reduce heat and simmer, covered, about 45 minutes.
- Process soup in a blender or food processor or with an immersion blender until as smooth as possible. Pour through a fine mesh strainer over a bowl, pressing firmly with the back of a wooden spoon to extract as much liquid as possible. Discard solids. Refrigerate liquid, covered, at least 2 hours.
- Meanwhile, bring a pot of water to a boil. Add the shrimp and cook until they just begin to float. Drain and place in a bowl of ice and water. When chilled, drain, peel and devein the shrimp, and cut into 1/2-inch pieces. Combine in a bowl with the avocado, shallots and basil. Season with salt, 1 tablespoon oil, paprika, the juice of 1 lemon and zest of 1/2 lemon.
- Divide the soup among 4 bowls. Top each with a portion of the shrimp mixture. Drizzle with remaining 1 tablespoon extra-virgin olive oil.
Nutrition Facts : Calories 441.2, Fat 24.1, SaturatedFat 5.6, Cholesterol 125.7, Sodium 213.6, Carbohydrate 41.7, Fiber 8.2, Sugar 13.3, Protein 22.6
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