Corn and Shrimp Soup
Warming and hearty soup. Sauteed in garlic and onion with lots of greens.
Equipment
- Stockpot
- Larger mixing bowl
- Smaller mixing bowl
- cutting board
- knife
- Ladle
Ingredients
- 4 ears of corn
- 2 tablespoon olive oil
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon 21 Seasoning Salute
- 1 teaspoon salt
- 1/2 teaspoon red chili pepper flakes
- 2 vine tomatoes, deseed, diced
- 8 oz. shrimps, halves, peeled, deveined
- 1/4 cup soy sauce
- 4 cups chicken broth
- 2 cups baby spinach
Instructions
- Use a larger bowl and place a smaller one inside. Hold the corn upright on top of the smaller bowl, cut the kernels with a knife. Set aside.
- Heat the stockpot with oil. Add onion and garlic, sautee for a minute or until aromatic. Add salt, 21 Seasoning Salute, and red chili pepper flakes. Add the tomatoes and shrimps, stir to combine, cook the shrimps for a minute or until opaque.
- Add the soy sauce and corn, stir until combined. Add the chicken broth, cover, lower the heat, simmer for 5 minutes or until the corn is tender. Add the baby spinach, stir until they're wilted. Enjoy!
Notes
- Pick white and yellow corncob, they tend to be sweeter
- You can buy 21 Seasoning Salute at your local grocery store in the spice aisle
- You can use any kind of greens you like. Kale would be nice too.
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