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Summer Corn Soup with Shrimp

Ingrid Beer
  • minutes
  • Serves 4 to 6

INGREDIENTS

1 lb

Shrimp

1

4 ears of fresh corn, Kernels of

1

Avocado, slices

2

Celery, ribs

1 tbsp

Cilantro, leaves

1 tbsp

Flat-leaf parsley

4 cloves

Garlic

1

Onion, large

1

Red bell pepper

1

Russet potato

4 cups

Chicken stock

3 tbsp

Tomato paste

1

Black pepper

2 tsp

Paprika

1

Red pepper flakes

1

Salt

1

Canola oil

1 tbsp

Butter