
Corn and Shrimp Soup

by:




This soup combines two flavors, corn and poblano chiles, that go especially well together and with shrimp. To get the most flavor out of the shrimp, use shrimp with their heads and make the broth.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 6
1 white or yellow onion (finely chopped)
2 cloves garlic (minced)
2 tablespoons olive oil
3 ears of corn
4 tomatoes
1 quart chicken broth (or shrimp broth)
2 jalapeno chiles (seeded and finely chopped, or 2 chipotle chiles, soaked in hot water for 30 minutes, to soften if dried or rinsed if canned, seeded, and chopped)
2 poblano chiles (charred, peeled, and seeded and then chopped)
1 bunch cilantro (large stems removed)
1 pound medium to large shrimp (peeled and then deveined if desired)
3 tablespoons fresh lime juice
1 cup heavy cream (optional)
Salt
Pepper
Servings Per Recipe: 6
Amount per Serving
Calories: 255
- Total Fat: 14.5 g
- Saturated Fat: 5.8 g
- Trans Fat: 0 g
- Cholesterol: 122.7 mg
- Sodium: 496.4 mg
- Total Carbs: 18 g
- Dietary Fiber: 2.5 g
- Sugars: 6.5 g
- Protein: 16.5 g
preparation

comments
Serena
May 9, 2012