Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a small glass bowl, combine the shrimp, chile, parsley, and lime juice. Add a pinch each of salt and pepper and toss together. Cover with plastic wrap and refrigerate until ready to serve.

In a large heavy saucepan heat the oil over medium heat. Add the onion and cook, stirring occasionally, for 4 to 5 minutes, or until softened and slightly golden. Add the corn and cook for 2 minutes more. Add the milk and heat to just under simmering. Transfer the mixture to a blender and add the bread, 1 teaspoon salt, and 1/2 teaspoon pepper. In batches if necessary, blend for 2 to 3 minutes, until you have a smooth puree, scraping down the sides of the container as necessary. Transfer to a large saucepan and stir to blend all the ingredients evenly. Over medium heat, bring to a boil. Remove from the heat and ladle into warm soup bowls. Garnish each bowl with a mound of the shrimp salsa.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Sopa de Ajo (Garlic Soup)

Recipe courtesy of Pilar Sanchez

Calabaza Soup: Sopa de Calabaza

Recipe courtesy of Alex Garcia

Sopa de Hortela Mint Soup

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Sopa de Lima (Yucatan Lime Soup)

Sopa de Aguacate (Cold Avocado Soup)

Recipe courtesy of Gourmet Magazine

Lamb Meatball Soup (Sopa de Albondigas)

Recipe courtesy of Marcela Valladolid

Cold Avocado Soup: Sopa De Aguacate

Recipe courtesy of Rosa Mexicano

Black Bean Soup (Sopa de Frijoles)

Recipe courtesy of Raul La Caraquena

Sopa Seca de Fideos

Recipe courtesy of Rick Bayless

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories