Cold Southwestern Corn And Shrimp Soup Recipes

COLD SOUTHWESTERN CORN AND SHRIMP SOUP

Steps:

• In a blender, working in two batches, puree corn, yogurt, milk, lime juice, coriander, and cayenne. Strain through a fine-mesh sieve into a large bowl, pressing to extract as much liquid as possible; discard solids. Stir in chopped shrimp, and season with salt and pepper.
• Serve garnished with tomatoes, avocado, and reserved whole shrimp.

SHRIMP AND CORN SOUP

Steps:

• Melt the butter in a large heavy-bottomed saucepan over medium-high heat. Add the onion, celery and bell pepper and saute until the onions are translucent, about 3 minutes. Sprinkle in the flour and mix well. Cook, stirring constantly, until the roux is blonde in color, 3 to 5 minutes. Pour in the broth gradually, stirring constantly. Stir in the whipping cream, milk, creamed corn and corn kernels.
• Cook over medium-low heat, stirring frequently, for 10 minutes. Sprinkle the shrimp with the Cajun seasoning and add to the pan. Add the liquid crab boil, then fold in half the green onions and simmer until the shrimp turn bright pink. Season to taste with salt and pepper. Ladle into soup bowls, then sprinkle with paprika and the remaining green onions.
• Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.

COLD SOUTHWESTERN CORN AND SHRIMP SOUP

Steps:

• In a blender, working in two batches, puree corn, yogurt, milk, lime juice, coriander, and cayenne.
• Strain through a fine-mesh sieve into a large bowl, pressing to extract as much liquid as possible; discard solids.
• Stir in chopped shrimp, and season with salt and pepper.
• Serve garnished with tomatoes, avocado, and reserved whole shrimp.

CHILLED CORN AND SHRIMP SOUP

Steps:

• In a large skillet, saute onion in oil until tender. Add the shrimp, garlic and curry; saute until shrimp turn pink, 4-6 minutes longer. Remove from the heat and set aside., In a blender, combine the buttermilk, 2 cups corn, sour cream, pepper sauce, salt and pepper. Cover and process until smooth; transfer to a large bowl. Add remaining corn and shrimp mixture. Cover and refrigerate for at least 3 hours. Garnish servings with chives.

SOUTHWESTERN CHICKEN AND CORN SOUP

Steps:

• Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned and slightly crisp, about 10 minutes. Drain bacon pieces on paper towels. Drain off all but 2 tablespoons bacon grease from pot.
• Melt butter in the pot with the remaining bacon grease over medium heat. Add onion, red bell pepper, and jalapeno. Sautee until just softened, 5 or 6 minutes. Add minced garlic and saute for 1 minute. Whisk in flour and stir until completely incorporated, about 2 minutes.
• Season with salt, pepper, cumin, chili powder, and cayenne pepper. Gradually whisk in Swanson® Unsalted Chicken Broth, stirring to prevent flour from clumping. Bring to a boil over medium-high heat. Add potatoes and green chilies; reduce heat to medium-low. Simmer until vegetables begin to soften, about 12 minutes
• Stir in frozen corn and chopped chicken. Add 1/2 cup of cooked bacon pieces. Add half and half; stir. Reduce heat to low; simmer very slowly until chicken and corn are heated through, 8 to 10 minutes. Remove pot from heat. Stir in 1 cup grated Cheddar cheese until cheese melts.
• Pour soup into bowls and garnish with reserved bacon, grated Cheddar cheese, cilantro, and green onions.

NEW ORLEANS CORN & SHRIMP SOUP

Steps:

• Rinse shrimp in cool water then peel and save shells.
• In large pot place shrimp shells, 2 quarts of water and quartered onion and bring to a boil, gently boiling shells.
• Continue boiling until you end up with about 2 cups of stock (at least 45 minutes).
• Strain the stock into a bowl, discard shells and onion and set aside.
• In large heavy dutch oven melt butter over medium heat and saute the onions, green onion, celery, bell pepper and garlic until vegetables are soft being careful not to burn.
• Reduce the fire to low and add the shrimp cooking until pink, about 3 minutes (no more-do not overcook).
• Remove the mixture from the dutch oven and separate into 2 equal portions.
• Set one portion aside and run the other portion through the food processor until it is finely shredded (not pasty).
• Pour reserved shrimp stock in the dutch oven and add the shredded shrimp/vegetable mixture, whipping cream and whole milk.
• Mix well, turn heat to medium high bring to a gentle boil and stir uncovered for about 3 minutes.
• Add the creamed corn and crumbled bacon (or tasso), mixing well and cook for another 4 minutes.
• As it is simmering add the basil, salt, white pepper, black pepper, cayenne and tabasco.
• Next add the reserved whole shrimp (the unshredded portion), mixing well.
• Cover the dutch oven and cook on low heat for about 20 minutes.
• Place in serving bowls and garnish with cilantro.