As the temperature drops, our appreciation of a warm bowl of soup increases. My family really enjoys this soup recipe because it has a little something for everyone. I love the cilantro, my kids love the sweetness of the corn, and my husband enjoys the shrimp. All of the flavors combined create a recipe that is anything but ordinary. This is a delicious, creamy soup that is not too heavy and has a hint of southwestern flavor from the poblano chilis and cilantro.
I hope you enjoy it!
Shrimp and Corn Soup
Prep Time: 20 minutes
Cook Time: 30 minutes
Number of servings: 6
Per Serving 414 calories
Fat 21 g
Carbs 35 g
Protein 21 g
A delicious, creamy soup that has a hint of southwestern flavor
In a large pot, bring enough water to cover the corn cobs to boil. Add the corn and cook for 4 minutes then remove from pot and pour out water.
In the same pot, melt the butter over medium-high heat and cook the onion, chili, and celery until the onions are soft, about 5 minutes.
Carefully cut the corn off of the cobs and add to the pot, then use the back of the knife to scrape what remains on the cobs into the pot .
Add broth, half and half, pepper, salt, and wine to the pot and bring to a boil. Reduce heat to medium.
With a fork or small whisk, blend together the remaining butter and flour, whisk into the soup and allow to simmer for about 15 minutes. Add the shrimp and cilantro, cook for 5 minutes or until shrimp are cooked through.
Ladle into bowls and serve garnished with more fresh cilantro.