Shrimp and Corn Soup

As the temperature drops, our appreciation of a warm bowl of soup increases. My family really enjoys this soup recipe because it has a little something for everyone. I love the cilantro, my kids love the sweetness of the corn, and my husband enjoys the shrimp. All of the flavors combined create a recipe that is anything but ordinary. This is a delicious, creamy soup that is not too heavy and has a hint of southwestern flavor from the poblano chilis and cilantro.

I hope you enjoy it!

Shrimp and Corn Soup

Prep Time: 20 minutes

Cook Time: 30 minutes

50 minutes

Number of servings: 6

Per Serving 414 calories

Fat 21 g

Carbs 35 g

Protein 21 g

A delicious, creamy soup that has a hint of southwestern flavor

Ingredients

6 llarge ears fresh corn on the cob

2 TBSP butter

1 Large sweet onion, chopped

1 poblano chili, seeded and chopped

3 celery stalks, chopped

4 cups chicken broth

2 cups half and half

½ tsp ground black pepper

½ tsp salt

½ cup dry white wine

2 TBSP butter, softened

2 TBSP all purpose flour

1 pound cleaned shrimp

¼ cup fresh minced cilantro

Directions

In a large pot, bring enough water to cover the corn cobs to boil. Add the corn and cook for 4 minutes then remove from pot and pour out water.

In the same pot, melt the butter over medium-high heat and cook the onion, chili, and celery until the onions are soft, about 5 minutes.

Carefully cut the corn off of the cobs and add to the pot, then use the back of the knife to scrape what remains on the cobs into the pot .

Add broth, half and half, pepper, salt, and wine to the pot and bring to a boil. Reduce heat to medium.

With a fork or small whisk, blend together the remaining butter and flour, whisk into the soup and allow to simmer for about 15 minutes. Add the shrimp and cilantro, cook for 5 minutes or until shrimp are cooked through.

Ladle into bowls and serve garnished with more fresh cilantro.

Poblano Chilis are larger and milder than jalapenos, They look like dark green, narrow bell peppers.