Summer Corn Soup With Shrimp
- 4 Ears Corn
- 3 1/2 Cups Vegetable Stock (good quality)
- 1 Tbsp. Butter
- 1 Medium Yellow Onion, Sliced Thin
- 1 Large Yukon Gold Potato
- 1 Tsp. Fresh Ground Nutmeg
- Cayenne or Red Pepper Flakes to taste
- 1-2 tsp. Oregano to taste
- Salt/Pepper to taste
- Light Sour Cream to taste
- 1 lb. Shrimp
- 1 Tbsp. Olive Oil
- 1 Large Avocado
- 1 Poblano or Pasilla Chile
- Juice of One Lime
- 1/4 Cup Finely Chopped Cilantro/Basil, either or a mix
- Scallions (optional)
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Avocado, Large (1)
- Cilantro/basil (1/4 Cup)
- Corn (4 Ears)
- Lime, Juice of (1)
- Oregano (1 tsp.)
- Poblano or pasilla chile (1)
- Scallions (1)
- Yellow onion, Medium Thin (1)
- Yukon gold potato, Large (1)
- Seafood
- Shrimp (1 lb.)
- Canned Goods
Vegetable stock, good quality (3 1/2 Cups)
- Cooking & Baking
- Cayenne or red pepper flakes (1)
- Nutmeg, Fresh Ground (1 Tsp.)
- Olive oil (1 Tbsp.)
- Salt/pepper (1)
- Dairy
- Butter (1 Tbsp.)
- Sour cream, Light (1)
Preparation
Read recipe preparation on sproutedkitchen.com
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Recipe Stats
Published July 9, 2010 (2 years ago).
34 people saved this recipe.
