Chilled Raw Corn And Shrimp Soup – a delicious recipe with corn, yogurt, milk, lime juice, cayenne pepper, salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
With a large chef's knife, remove kernels from corn cobs. With a butter knife, press and slide along corn cobs to remove liquid left in cobs. (NOTE: this should yield about 4 cups kernels and 1/3 cup liquid.)
2
Reserve about 1 cup of corn kernels. Working in two batches, blend in blender 3 cups of corn, liquid from cobs, yogurt, milk, lime juice and hot sauce. Strain through a sieve and discard solids. Taste and add salt and pepper as desired. Cover and chill for about 30 minutes.
3
Dice most of the shrimp, reserving a few whole shrimp as garnishes. Stir reserved 1 cup of corn kernels and diced shrimp into soup. Spoon soup into bowls and then garnish with reserved whole shrimp, diced tomato and avocado pieces. Serve immediately.
319
kcal
Calories
6
g
Fat
31
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 5 ears of corn, 1 cup plain Greek yogurt, 1 cup 2 per cent milk, 3 tablespoons lime juice, and more.
Yes, Chilled Raw Corn And Shrimp Soup falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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