Want a new way to enjoy all of the incredible corn that’s available at this time of year? Why not try making this super-quick shrimp-and-corn soup? It gets a hint of smoky flavor from a teaspoon of chipotles in adobo and major crunch from crispy tortilla strips. Best of all, it takes just 10 minutes for this meal to go from stovetop to table. Make it tonight and see why soup should be enjoyed all year round!
Sarah’s Tip of the Day:
When made the day before serving, this soup will continue to develop layers of complex flavors.
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SERVINGS:4
INGREDIENTS
4 corn tortilla, cut into thin strips 1 tablespoon olive oil Coarse salt 1 small yellow onion, diced small 2 garlic cloves, minced 1 tablespoon chopped chipotle chile in adobo (seeds removed) 7 cups low-sodium chicken broth 3 cups fresh corn (from 4 ears corn) or frozen corn 1 pound medium shrimp, peeled and deveined Diced avocado, fresh cilantro, and lime (optional), for serving
DIRECTIONS
STEP 1
Preheat oven or toaster oven to 450. On a rimmed baking sheet, toss tortilla with 1 teaspoon oil; season with salt. Bake until golden brown and crisp, about 5 minutes. Meanwhile, in a small saucepan, heat 1 teaspoon oil over medium. Add onion and garlic; season with salt. Cook until onion softens, about 3 minutes. Add chipotle and cook until fragrant, 30 seconds. Add broth and bring to a boil. Add corn and cook until tender, 1 minute. Add shrimp and cook until opaque throughout, 1 minute. Serve soup with tortilla strips and desired toppings.
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More Fish/Seafood Recipes: http://full.sc/P0u643
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Shrimp and Tortilla Soup – Everyday Food with Sarah Carey
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