Shrimp and Corn Soup
Author: Tasting Pour
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 2
- 1 lb shrimp, peeled and deveined
- 1½ cups fresh corn kernels cut from the ear, about 3-4 ears of corn
- 2 slices of bacon, chopped
- 2 cups of fresh tomatoes, chopped
- 3 Tbs. butter
- 3 Tbs. chopped fresh herbs (I used basil)
- ¾ tsp. curry powder
- ¼ tsp powdered red pepper
- ¼ tso paprika
- ¼ tsp sea salt
- 2 cups low sodium vegetable broth
- cherry tomatoes and extra herbs to garnish
- Melt the butter in a large pot until it browns.
- Add corn and stir to coat with butter.
- Add spices - salt, curry, red pepper, paprika and coat the corn.
- Cook 5 minutes careful not to let it stick.
- Add vegetable stock and bring to a simmer.
- Add tomatoes and herbs and heat through.
- Meanwhile cook the chopped bacon in a skillet and remove with slotted spoon. Leave any bacon drippings in pan.
- Transfer soup to food processor and puree. Feel free to leave it a little chunky.
- Return soup to pot and warm over low heat.
- Cook shrimp in pan with bacon drippings, adding butter to coat pan if necessary. Cook until pink and opaque.
- Ladle soup into two large bowls.
- Divide shrimp between bowls.
- Garnish with sliced cherry tomatoes and herbs.
Recipe by Tasting Pour by Jade Helm at https://tastingpour.com/2016/09/shrimp-and-corn-soup-with-gruner-veltliner.html/
3.5.3208