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Southwestern Corn Soup With Grilled Peppers and Shrimp
A hearty and flavorful Southwestern-inspired soup featuring grilled peppers, corn, and succulent shrimp for a delicious and comforting meal.
85
2
20 min
TOTAL TIME
371
CALORIES
$2.60
PER SERVING
Ingredients
14 INGREDIENTS
4 SERVINGS
1/2 cup yellow onion
chopped
1 large jalapeño
stemmed, halved lengthwise, and seeded
1/8 tsp black pepper
1/2 lbs cooked shrimp
peeled, deveined
1 tsp minced garlic
3/4 tsp sea salt
finely ground
1 1/2 tbsp olive oil
divided
1 large red bell pepper
stemmed, quartered lengthwise, and seeded
1 1/2 tbsp lime juice
1 whole avocado
chopped
4 cups fresh corn kernels
2 tbsp fresh cilantro
chopped, plus more for garnish
1 tsp ground cumin
2 cups low-sodium chicken broth
Directions
20 STEPS
View Directions on Health
Health Info
Macros
38g
CARBS
15g
FAT
25g
PROTEIN
Allowed on these diets
LACTOSE FREE
GLUTEN FREE
MEDITERRANEAN
Contains these allergens
CRUSTACEAN SHELLFISH
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Frequently Asked Questions
What is corn soup?
What ingredients do I need to make corn soup?
Can I use canned corn instead of fresh or frozen corn?
What is the best way to puree the soup?
Can I make the soup ahead of time?
How can I make the soup thicker?
How can I prevent the soup from curdling?
What can I serve with corn soup?
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