Corn, potato, jalapeño and shrimp combine to make a tasty, flavorful soup! Topped with creamy avocado, it will warm you from the inside out as well as satisfy your hunger.
- 3 ea. corn on the cob, whole, raw
- 3 c. chicken broth
- 1 T. unsalted butter
- 1 T. olive oil
- 1 ea. jalapeño, seeded and finely chopped
- 1/2 ea. onion, finely chopped
- 2 ea. garlic cloves
- 1/2 cooked potato, diced
- 1 t. paprika
- Salt and pepper to taste
- 1/2 lb. raw shrimp, shells reserved for broth
- 1 t. lime juice
- 1 ea. Avocado From Mexico, sliced (for garnish)
- First separate corn kernels from the cob and set aside. Then in a pot or pan, boil the 3 corn cobs with the chicken broth and the shrimp shells for 10 minutes to make a flavorful broth.
- In another pot or pan, add the butter and olive oil over medium heat. Cook the jalapeño and onion until the onion is translucent. 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, about 2 minutes.
- Garnish soup with cilantro and serve with a slice of avocado and a wedge of lime on the side.