| Ingredients:
2 tbsp. butter
1 med. chopped onion
1 med. finely chopped pepper
2 c. corn kernels, frozen
2 c. chicken broth
1 c. half & half
1 c. corn kernels
3/4 lb. med. shrimp, peeled, deveined
& cut into 3/4 inch pieces
1 tsp. salt
1/2 c. fresh cilantro leaves, chopped
Direction:
In a large, heavy skillet, melt butter. When it has foamed, stir in onion and let soften 3 to 4 minutes. Add green pepper and continue cooking another 3 to 4 minutes. Puree 2 cups corn in food processor, scrape into skillet. Stir in stock and half and half and let simmer 2 to 3 minutes. Stir in remaining corn, shrimp, salt, pepper until shrimp are just cooked through. Taste for seasonings, then ladle the soup into bowls and garnish with extra cilantro leaves.
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