Sopa de Milho Corn Soup Recipe

Name: Sopa de Milho Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 small cooked shrimp, cut into 1/4inch dice; 2 serrano chiles, stemmed, seeded, and minced; 2 tablespoons finely chopped parsley; Juice of 2 limes; Salt and freshly ground black pepper; 2 tablespoons olive oil; 1 small onion, sliced; 2 cups fresh corn kernels (3 to 4 ears), or use canned; 4 cups milk; 1 thick slice country white bread, crust removed and cut into 1inch chunks

Servings: persons

12 small cooked shrimp, cut into 1/4inch dice
2 serrano chiles, stemmed, seeded, and minced
2 tablespoons finely chopped parsley
Juice of 2 limes
Salt and freshly ground black pepper
2 tablespoons olive oil
1 small onion, sliced
2 cups fresh corn kernels (3 to 4 ears), or use canned
4 cups milk
1 thick slice country white bread, crust removed and cut into 1inch chunks

1
In a small glass bowl, combine the shrimp, chile, parsley, and lime juice.
2
Add a pinch each of salt and pepper and toss together.
3
Cover with plastic wrap and refrigerate until ready to serve.
4
In a large heavy saucepan heat the oil over medium heat.
5
Add the onion and cook, stirring occasionally, for 4 to 5 minutes, or until softened and slightly golden.
6
Add the corn and cook for 2 minutes more.
7
Add the milk and heat to just under simmering.
8
Transfer the mixture to a blender and add the bread, 1 teaspoon salt, and 1/2 teaspoon pepper.
9
In batches if necessary, blend for 2 to 3 minutes, until you have a smooth puree, scraping down the sides of the container as necessary.
10
Transfer to a large saucepan and stir to blend all the ingredients evenly.
11
Over medium heat, bring to a boil.
12
Remove from the heat and ladle into warm soup bowls.
13
Garnish each bowl with a mound of the shrimp salsa.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: 12 small cooked shrimp, cut into 1/4inch dice, 2 serrano chiles, stemmed, seeded, and minced, 2 tablespoons finely chopped parsley, Juice of 2 limes, and more.

Yes, Sopa de Milho Corn Soup falls under the Soups & Stews 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.

Sopa de Milho Corn Soup

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