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Chilled Corn Soup With Shrimp and Avocado

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“From the Miami Herald; Chef Giancarla Bodoni recommends using organic products in this luxurious soup, which makes an impressive first course or, on a hot day, a light main course. Prep time includes chilling time.”
READY IN:
3hrs
SERVES:
4
YIELD:
4 bowls
UNITS:
US

Ingredients Nutrition

  • SOUP
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, chopped
  • 6 ears fresh sweet corn, husked and kernels cut from cobs
  • 2 12 cups whole milk
  • salt & freshly ground black pepper, to taste
  • SHRIMP GARNISH
  • 12 lb shrimp
  • 1 medium Hass avocado, peeled, pitted and chopped
  • 1 small shallot, minced
  • 1 tablespoon chopped fresh basil
  • salt, to taste
  • 2 tablespoons extra-virgin olive oil, divided
  • 18 teaspoon paprika
  • 1 medium lemon

Directions

  1. Heat oil in a large saucepan over medium heat. Add onion and cook about 3 minutes, stirring, until translucent. Add corn, milk and 2 1/2 cups water. Season with salt and pepper. Bring to a boil, stirring often. Reduce heat and simmer, covered, about 45 minutes.
  2. Process soup in a blender or food processor or with an immersion blender until as smooth as possible. Pour through a fine mesh strainer over a bowl, pressing firmly with the back of a wooden spoon to extract as much liquid as possible. Discard solids. Refrigerate liquid, covered, at least 2 hours.
  3. Meanwhile, bring a pot of water to a boil. Add the shrimp and cook until they just begin to float. Drain and place in a bowl of ice and water. When chilled, drain, peel and devein the shrimp, and cut into 1/2-inch pieces. Combine in a bowl with the avocado, shallots and basil. Season with salt, 1 tablespoon oil, paprika, the juice of 1 lemon and zest of 1/2 lemon.
  4. Divide the soup among 4 bowls. Top each with a portion of the shrimp mixture. Drizzle with remaining 1 tablespoon extra-virgin olive oil.

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