This Corn and Shrimp Soup is a chilled, creamy dish packed with bold Louisiana flavor and refreshing summer ingredients. Fresh corn is blended with yogurt, milk, lime juice, and Creole cream cheese for a smooth, velvety base seasoned with Cajun spices, garlic, and coriander. Topped with chilled shrimp, avocado, cherry tomatoes, green onion, and a dash of hot sauce, this soup is both vibrant and satisfying!
Corn and Shrimp Soup
Makes 4 servings
Ingredients
- 10 cups fresh corn kernels
- 1 cup low-fat plain yogurt
- 1 cup 1% low-fat milk
- 1 cup Creole cream cheese or crème fraîche, divided
- ½ cup mayonnaise
- Juice of 2 limes
- 2 teaspoons Cajun seasoning*
- 2 cloves garlic, minced
- 1 teaspoon ground coriander
- ½ pound cooked peeled shrimp, chilled
- 1 avocado, halved, pitted, and diced
- ½ cup halved cherry tomatoes
- ¼ cup thinly sliced green onion
- Hot sauce, to taste
Instructions
- In a medium bowl, combine corn, yogurt, milk, ½ cup cream cheese, mayonnaise, lime juice, Cajun seasoning, garlic, and coriander.
- In the container of a blender, blend corn mixture in batches until very smooth. Strain through a colander, discarding solids.
- Serve soup in chilled bowls. Top with shrimp, avocado, cherry tomatoes, green onion, hot sauce, and remaining ½ cup cream cheese.
Notes
*We used Slap Ya Mama Cajun Seasoning.
