Chipotle Shrimp And Corn Soup Recipe

Name: Chipotle Shrimp And Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SHRIMP AND CORN STOCK:; 2 Tablespoons Extra Virgin Olive Oil; 1 Yellow Onion, Chopped; 2 stalks Celery, Chopped; 2 Carrots, Chopped; 1 clove Garlic, Mashed Or Chopped; 2 teaspoons Salt; 1/2 teaspoons Whole Black Peppercorns; 2 teaspoons Tabasco Chipotle Pepper Sauce; 2 cups Shrimp Heads And Shells, Or Heads And Shells From 1 1/2 Pounds Fresh Jumbo Shrimp; 12 ounces, fluid Beer; 3 Corn Cobs, Kernels Removed And Reserved For Soup; FOR THE SOUP:; 2 Tablespoons Unsalted Butter; 1 Yellow Onion, Finely Diced; 2 stalks Celery, Finely Diced; 1 Carrot Finely Diced; 1/2 Green Bell Pepper, Finely Diced; 1 teaspoon Salt, Or To Taste; 1/2 teaspoons Ground Black Pepper, Or To Taste; 2 cloves Garlic, Minced; 1 Jalapeno Pepper, Seeded And Minced (leave In Some Seeds For Extra Heat); 2 cups Fresh Corn, From 3 Ears; 3 teaspoons Tabasco Chipotle Pepper Sauce; 1 Medium White Or Yellow Boiling Potato, Peeled And Diced; 3 cups Shrimp And Corn Stock; 1-1/2 cup Milk (lowfat Is Fine); 1-1/2 pound Fresh Jumbo Shrimp, Shelled, Deveined, And Roughly Chopped (shells And Heads Used In Stock); 1/2 cups Fresh Cilantro Leaves, For Garnish; 1 Lime, Cut Into Wedges, For Garnish

Servings: persons

FOR THE SHRIMP AND CORN STOCK:
2 Tablespoons Extra Virgin Olive Oil
1 Yellow Onion, Chopped
2 stalks Celery, Chopped
2 Carrots, Chopped
1 clove Garlic, Mashed Or Chopped
2 teaspoons Salt
1/2 teaspoons Whole Black Peppercorns
2 teaspoons Tabasco Chipotle Pepper Sauce
2 cups Shrimp Heads And Shells, Or Heads And Shells From 1 1/2 Pounds Fresh Jumbo Shrimp
12 ounces, fluid Beer
3 Corn Cobs, Kernels Removed And Reserved For Soup
FOR THE SOUP:
2 Tablespoons Unsalted Butter
1 Yellow Onion, Finely Diced
2 stalks Celery, Finely Diced
1 Carrot Finely Diced
1/2 Green Bell Pepper, Finely Diced
1 teaspoon Salt, Or To Taste
1/2 teaspoons Ground Black Pepper, Or To Taste
2 cloves Garlic, Minced
1 Jalapeno Pepper, Seeded And Minced (leave In Some Seeds For Extra Heat)
2 cups Fresh Corn, From 3 Ears
3 teaspoons Tabasco Chipotle Pepper Sauce
1 Medium White Or Yellow Boiling Potato, Peeled And Diced
3 cups Shrimp And Corn Stock
1-1/2 cup Milk (lowfat Is Fine)
1-1/2 pound Fresh Jumbo Shrimp, Shelled, Deveined, And Roughly Chopped (shells And Heads Used In Stock)
1/2 cups Fresh Cilantro Leaves, For Garnish
1 Lime, Cut Into Wedges, For Garnish

1
1. For the stock: Heat the olive oil in a medium stockpot over medium-high heat. Add onion, celery, carrot, and garlic, and saute about 5 minutes, just to soften. Add salt, peppercorns, and Tabasco chipotle sauce, and stir well.
2
2. Add shrimp shells and heads to stockpot and bash/mash them around some with a wooden spoon. Pour in the beer and enough water to just barely cover everything in the pot (about 4 cups). Bring to a boil, then cover and simmer over low heat for 45 minutes to an hour. Add the corn cobs whenever you finish removing the corn kernels from them, but try to get them in the stockpot for at least 20 minutes of simmering.
3
3. Strain the stock through a fine sieve into a bowl, and set aside until needed. You should have a little over 3 cups; if you don't add it all to the soup, you can freeze what's left for up to a month.
4
4. For the soup: In a medium saucepan, melt the butter over medium-high heat. Add the onion, celery, carrot, bell pepper, salt and black pepper, and saute for about 5 to 7 minutes, until soft and translucent. Add garlic and jalapeno and saute for another minute.
5
5. Add corn kernels and Tabasco chipotle sauce, stirring well. Add chopped potato and 3 cups of shrimp and corn stock, bring to a simmer over high heat, then reduce heat to low and simmer for 10 minutes, until the potato is cooked through.
6
6. Turn off the heat and stir in the milk. Puree about 1/3 of the soup in the pot with an immersion blender, or remove 2 cups of the soup to a blender or food processor and puree (be careful when pureeing hot liquids-always leave the hole in the lid open, covered with a kitchen towel). Return pureed soup to the pot.
7
7. Return the heat to medium, bring to a simmer, and add the chopped shrimp. Simmer until the shrimp are just done, about 4 minutes. Taste and adjust seasoning with salt, pepper, and/or more Tabasco chipotle.
8
8. Serve with cilantro leaves on the top and a big 'ol squeeze of lime.

735

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: FOR THE SHRIMP AND CORN STOCK:, 2 Tablespoons Extra Virgin Olive Oil, 1 Yellow Onion, Chopped, 2 stalks Celery, Chopped, and more.

Yes, Chipotle Shrimp And Corn 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.

That's it — enjoy your meal!

Chipotle Shrimp And Corn Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions