Sweet Corn & Green Chile Soup with Paprika Shrimp

By Beacon Staff

Nothing is more satisfying than a really good bowl of soup. Many times combining some common pantry items with a bit of spice and maybe some leftover meat can be all you need to create a wonderful healthy meal. In this recipe we will make one of my favorites, sweet corn and green chile, but with the addition of some nice spicy shrimp it will be a whole meal.

You will need to gather the following ingredients before getting started:

For the shrimp:
1 pound large shrimp, peeled and veined (I like to use U10-12’s)
3 cloves garlic, minced
1 T. Lea & Perrins
1 T. paprika
2 t. ground cumin
1 t. cayenne
1/4 cup olive oil
Salt & Pepper

For the soup:
2 cups sweet corn kernels
1 medium onion, diced
3 mild green chilies, Pasilla or Anaheim, seeds removed and diced
1 medium baking potato, peeled & diced
1 quart chicken stock
1 cup cream or milk
1 t. cumin
Olive oil
Salt & pepper to taste

First we need to marinate the shrimp. To make the marinade combine half the garlic, Lea & Perrins, paprika, cumin, cayenne, olive oil, salt and pepper in a small bowl. Place the shrimp in a sealable plastic bag and pour the marinade over them. Seal tightly and reserve in your refrigerator.

Now for the soup, heat a large pot with some olive oil over medium heat. Add the onion, reserved garlic, cumin and green chilies, season with salt and pepper and sweat for about five minutes. Stir frequently to keep the onions from browning. Next, add the sweet corn and potato. Cook an additional two to three minutes then add the stock and bring to a boil. Reduce the heat and simmer until the potatoes are just cooked. Now add the cream or milk and return to a simmer.

While the soup simmers, heat a large sauté pan on medium-high heat with some olive oil. Remove the shrimp from the marinade and pat dry. When the oil is just about to smoke add all the shrimp and cook until nice and pink but still moist, about 2-3 minutes on each side. Remove the shrimp from the pan and place on a paper towel to drain. Check the soup for seasoning and serve in a large bowl with the shrimp on top garnished with a bit of fresh cilantro and a wedge of lime … Enjoy!

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