Say hello to one of my favorite summer soups! All its ingredients are familiar, but they combine to produce something unusual and surprising. While it's wonderful warm, because of the corn, I nearly always serve it chilled during summer, it's a seasonally sensual choice.
Sweet-Corn Soup with Shrimp fits busy lives. It makes up in minutes and keeps in the fridge for several days ready to serve warm with bread on a chilly evening or cold with a crunchy salad some steamy summer night.
For company, fresh corn and shrimp make Sweet-Corn Soup with Shrimp something special, a perfect starter. For dramatic presentation, use large fresh shrimp with the tails left on, two or three per bowl.
For everyday, however, frozen corn and shrimp are a wonderful convenience with minimal flavor loss, especially if there's time to let the flavors meld for a few hours.
CHOOSE THE RIGHT CHICKEN BROTH The choice of chicken broth is very important here. For once though, I'm not going to say, "preferably homemade". In fact, just the opposite!
To serve the soup cold, please use canned chicken broth or broth from a bouillion cube. Homemade chicken stock has so much collagen, the chilled soup will turn into a lumpy gelatinous mess. Not a good thing!
To serve the soup warm, a good, rich chicken stock such as my Homemade Chicken Stock works beautifully but honestly, isn't required or even preferred.
KNORR HOMESTYLE STOCK For my recent pot of soup, I used a new product from Knorr, small tubs of concentrated chicken stock and it worked great. DISCLOSURE Knorr and the good folks at BlogHer provided samples of the stock but the opinions are my own. This recipe is my entry into a contest where bloggers are competing to win a trip to the BlogHer Conference in San Diego in August. Wish me luck!
SWEET-CORN SOUP with SHRIMP
Total cook time: 25 minutes
Total time to table: 25 minutes to 24 hours
Makes 7 cups
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 3 tablespoons flour
- 2 teaspoons curry powder
- 3-1/2 cups chicken broth, such as Knorr Homestyle Stock (see left)
- 2 tablespoons lime juice from about 2 limes
- 1/4 cup honey
- 1 cup sweet corn (fresh, see TIPS, or frozen)
- 1 cup milk (preferably 2% or richer, skim doesn't work)
- 1 pound shrimp, uncooked or cooked, shelled and deveined
- Salt to taste
- Strips of lime zest for garnish, optional but pretty
Heat a large pot on medium. Add butter. When bubbly, add onion and gently sauté for 3 – 5 minutes until onion is tender. Stir in flour and curry and cook 1 minute.
A splash at a time, slowly whisk in the chicken broth, fully incorporating each addition before adding more (see TIPS). Stir in lime juice and honey, bring the soup to a boil. Reduce heat to maintain a slow simmer.
Stir in sweet corn and simmer for 3 minutes.
Add milk and shrimp. Heat through but do not allow the mixture to boil, until shrimp is fully cooked (if uncooked) or warmed through (if cooked). Season to taste.
If serving warm, serve right away. If serving cold, refrigerate until cold. The soup improves if left to rest for 6 - 24 hours before serving. To serve, top with lime zest.
ALANNA's TIPS It takes two or three ears of fresh corn to produce a cup of kernels. The soup invites “bulking up” with tiny colorful bites of additional veggies: when the corn is added, add diced carrots, green beans, red pepper or zucchini.
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