First separate corn kernels from the cob and set aside.
In a pot at medium to high heat, bring boil the chicken broth, 3 corn cobs and the shrimp shells for 10 minutes to make a flavorful broth.
In a different large pot, warm the butter and olive oil over medium heat. Cook the jalapeño and onion until the onion is translucent, approximately 5-7 minutes. Add the garlic, potatoes and paprika and stir. Add corn kernels and stir for another 4 minutes. Add salt and pepper to taste.
Strain the broth and add to the mixture of the corn, potatoes, peppers and onions. With a hand mixer, blend the mixture, turn off the heat and add whole raw shrimp so they cook with the heat of the stock, approximately 2 minutes.
Once cooked. Remove from heat and stir in diced avocado. Evenly distribute into 4 bowls and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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Corn and Shrimp Soup
Amount Per Serving 4
Calories 310 Calories from Fat 0
% Daily Value*
Total Fat 15g 19%
Saturated Fat 3.5g 19%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 100mg 33%
Sodium 730mg 32%
Total Carbohydrates 32g 12%
Dietary Fiber 7g 25%
Total Sugars 6g
Includes 0g Added Sugars 0%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0mg
Calcium 59mg 4%
Iron 2mg 8%
Potassium 780mg 15%
* Percent Daily Values are based on a 2000 calorie diet.
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