Corn & Shrimp Soup
Sweet corn is synonymous with summer. And this Corn & Shrimp Soup capitalizes on its prized sweet flavor by pairing it with shrimp. This soup makes a light and healthy lunch or dinner, plus it makes a big batch to further stretch your meals. But keep in mind — the corn is only as good as the ears you choose. Freshly picked farmstand ears, used within two days, are best.
Test Kitchen Tip
To make this soup come together a bit quicker, prepare the stock a day or two ahead, then finish the soup as directed.
Scrape corn cobs with a spoon, to extract the corn milk, into a soup pot. Add husks, corn cobs, shrimp shells, water, bay leaves, thyme sprigs, and peppercorns to pot; bring to a boil over high heat. Reduce heat to medium-low and simmer stock 30 minutes; strain through a fine-mesh sieve, discarding solids.
Reduce corn stock in a saucepan over high heat to 3 cups, about 10 minutes.
Meanwhile, purée half the corn kernels in a food processor until as smooth as possible.
Stir in vinegar and minced thyme, then season soup with salt.
% Daily Value*
Total Fat 9g 13%
Saturated Fat 5g 25%
Cholesterol 130mg 43%
Sodium 511mg 21%
Carbs 16g 5%
*Percent Daily Values are based on a 2,000 calorie diet.