Grilled Corn, Chorizo, and Shrimp Soup
Fresh, Colorful and Tasty!
A terrific way to enjoy Corn-on-the-Cob season with the fresh corn already stripped from the cobs.
And Grilled right in the husks Summer Corn. Remove the silky threads first please. Yum.
A slight little crunch at the finish. Need I say more?
Fresh tasting cilantro.
Cook em up in the pan.
All combined with colorful fresh flavors, a wee little fire of spice balanced with tart citrus.
Luscious grilled kernels of creamy white.
And a little fresh herb to pull it all together!
Fantastic Summer Flavors in a Bowl. Grilled Corn, Shrimp and Chorizo Soup!
Grilled Corn, Chorizo, and Shrimp Soup
Notes
Corn broth may be frozen for a future soup.
Ingredients
- 5 ears corn, grilled (green leaves folded back. silk removed, washed, then leaves brought back up covering the pale white kernels, grilled on indirect heat for twelve minutes, sprayed halfway through with a water bottle)
- 4 ears raw corn, husked, raw kernels removed with a knife and set aside in a bowl, Reserve the Cobs
- 1 1/4 pound shrimp, peeled, de-veined, lightly dried with paper toweling, Reserve the Shells.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, chopped
- 1 long hot red pepper, seeded and chopped
- 2 jalapeno peppers, seeded and chopped
- 1 cup chorizo, chopped
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups half and half
- 1/2 lime, zested and juiced
- 2 Tablespoons butter, cut into bits
- couple ladles of the corn cob water, plus more if needed
- 1/4 cup chopped fresh cilantro
- 1/8 cup chopped fresh basil, plus one basil leaf each bowl for garnish
- 1/2 teaspoon kosher salt, plus more to taste
- few grinds cracked black pepper
Instructions
- Prepare Grill and grill the five corn on the cobs, once done, cut the kernels off of the cob, transfer to a small bowl, set aside, discard grilled cobs
- Boil 8 cups water in a large pot, salt water with a few pinches of salt then drop the reserved corn cobs and the reserved shrimp shells into the pot, reduce the temperature to medium and cook for about thirty minutes until the corn and shrimp juice in the pot is reduced by half, strain liquid into a large glass bowl pushing down on the cobs and shrimp shells to collect the liquid, discard cobs and shells, set aside broth
- Preheat oven to 350 degrees. Roast shrimp on a parchment lined baking sheet for around 7-8 minutes, until pink and firm. Reserve two whole roasted shrimps to garnish each soup bowl at the finish. Chop the rest of the roasted shrimp into bite- size pieces and set aside
- On low temperature, heat a large deep saute pan, add 2 Tablespoons olive oil, stir in the onion, garlic, and hot peppers, cook until just softened, around three to five minutes
- Add in the chorizo, cook for around three minutes
- Tumble in the raw corn, stir
- Sprinkle in the paprika and cayenne, stir, continuing to cook on low heat approximately two minutes
- Tumble in the grilled corn and cook another two minutes
- Pour in the four cups of strained Corn and Shrimp Broth, stir, simmer fifteen minutes
- Pour in the half and half, cook five minutes to heat through
- Add in the lime juice and zest
- Spoon in the chopped shrimp, stir
- Add in the 2 Tablespoons of butter bits, stirring well to incorporate
- Sprinkle in the salt and pepper, check seasoning, adjust to taste
- Just before serving, stir in the chopped cilantro and basil
- Fill each bowl with the hot soup then top off with 2 pieces of roasted shrimp and a sprig of fresh basil
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