Photo by sproutedkitchen
sproutedkitchen's Notes:
4 Ears of Corn Ask a question about this ingredient
3 1/2 cups Low Sodium Vegetable Broth Ask a question about this ingredient
1 tablespoon Butter Ask a question about this ingredient
1 Medium Yellow Onion Ask a question about this ingredient
1 Large Sweet Potato/Russet Potato Ask a question about this ingredient
1 teaspoon Fresh Ground Nutmeg Ask a question about this ingredient
1 teaspoon Red Pepper Flakes Ask a question about this ingredient
1 teaspoon Oregano Ask a question about this ingredient
1/2 cup Organic Light Sour Cream Ask a question about this ingredient
1 pound Raw Shrimp Ask a question about this ingredient
1 Large Avocado Ask a question about this ingredient
1 Pasilla/Poblano Chile Ask a question about this ingredient
1 tablespoon Extra Virgin Olive Oil Ask a question about this ingredient
1/4 cup Chopped Cilantro and Basil mix Ask a question about this ingredient
Salt/Pepper to taste Ask a question about this ingredient
2 tablespoons Fresh Lime Juice Ask a question about this ingredient
Oven to 425
Ask a question about this stepMelt the butter in a large soup pot over medium heat. Add the sliced onions and saute to coat. Cook until the onions just start to turn light brown. Peel the potato and cut into cubes, add it to the onion. Cut the kernels of corn off the cob with a sharp knife, add them to the soup pot. Add the broth, spices and a few grinds of fresh pepper and allow everything to simmer to cook the corn and potatoes through.
Ask a question about this stepIf using raw shrimp, toss them in the olive oil and a grind of fresh pepper, and put on a baking pan. Cut the poblano or pasilla chile in half length wise, and place it skin side up on the pan as well. Bake on the upper rack for about 5 minutes for shrimp to cook through. Remove the shrimp and set aside, put the pepper back in until the skin blisters (about 5 more minutes). While waiting, peel the skin and tails from the shrimp and cut into 1” pieces. Remove the pepper and put it in a ziploc bag to cool, this will make the skin easy to peel off.
Ask a question about this stepCheck on the soup to make sure potato and corn are cooked through. Using an immersion blender or a regular blender, blend the soup to create a puree. I like to leave it a bit chunky, this is up to you.
Ask a question about this stepIn a seperate bowl, combine the shrimp pieces, lime juice, chopped herbs and scallions if using them. Peel and cut the avocado into small cubes, add to the bowl. Rub the skin off the roasted chile, cut into chunks. Toss gently together.
Ask a question about this stepTaste the soup for seasonings and adjust as you prefer. Allow people to stir in their sour cream as desired. Serve each portion of soup with a big scoop of the shrimp and avocado mix on top.
Ask a question about this stepYay Sara! Nice to see your recipe here, which I admired a little while ago on your blog. Looks so good!
very good recipe
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
Great recipe. I made this as a first course for a dinner several weeks ago and it was a hit. I do have two suggestions:
1) Watch the spiciness level; a full teaspoon of red pepper flakes can be very spicy.
2) If you want a more refined soup, puree completely then pass it through a strainer to remove skin from the corn kernels.