Hot Corn Soup Recipe
Ingredients
| Onions | 3/4 Cup (16 tbs), thinly sliced | |
| Garlic | 2 Clove (5gm) | |
| Oil | 2 Tablespoon | |
| Raw Shrimp- 1/2 pound, shelled, deveined and diced | ||
| Clam Juice- 2 cups bottled | ||
| Water | 2 Cup (16 tbs) | |
| Black pepper | 1/2 Teaspoon | |
| Cooked or Canned Corn Kernels- 1 1/2 cups, chopped | ||
| Watercress or Spinach- 1/2 cup, shredded | ||
| Salt | 1/2 Teaspoon | |
Directions
MAKING
1) In a skillet, heat oil and sauté onion and garlic for 5 minutes.
2) Add shrimps and sauté for 2 minutes more.
3) Mix in the clam juice, water, pepper, salt and corn, bring to a boil and simmer for 10 minutes.
FINALIZING
4) Add the watercress and cook 2 minutes longer.
5) Taste for seasoning and remove from heat.
SERVING
6) Serve hot in a warm soup bowl, arrange few corn and shrimps on the top.
1) In a skillet, heat oil and sauté onion and garlic for 5 minutes.
2) Add shrimps and sauté for 2 minutes more.
3) Mix in the clam juice, water, pepper, salt and corn, bring to a boil and simmer for 10 minutes.
FINALIZING
4) Add the watercress and cook 2 minutes longer.
5) Taste for seasoning and remove from heat.
SERVING
6) Serve hot in a warm soup bowl, arrange few corn and shrimps on the top.
Chef
