Name: Chilled Corn and Shrimp Soup
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 8 ears of corn, kernels cut off; 1 cup plain yogurt; 2 cups milk; Juice from 3 limes; Pinch of black pepper; 1 pound cooked shrimp, roughly chopped; Sea salt and ground pepper; 1 cup cherry tomatoes, quartered; 1 avocado, halved, pitted, peeled, and diced

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This quick and easy recipe for chilled corn and shrimp soup is a colorful bowl of summertime tastes. And as a bonus, it’s ready in 15 cool minutes!

This cold corn and shrimp soup is one of my very favorites, because not only is it full of delicious summertime flavors, it also fits in perfectly with my in and out of the kitchen mantra.

My goal during the week is to go from walking into the kitchen to dinner on the table in 30 minutes or less. Yep. Especially in the hazy hot and humid summer!

It’s a personal challenge for me (and I have to admit I cut corners a little bit by leaving the recipe out in the mornings, because most days the adorable Southern husband gets out the ingredients and stacks them on the counter for me.

Did I mention he also cleans up the kitchen afterwords? Yes, I do know how very, very good I have it.)

And this great, healthy, summery soup fits the bill perfectly – it doesn’t even involve the stove if you pre-cook the shrimp. And even if you do cook the shrimp while you are prepping the rest, it still goes from walk-into-the-kitchen to put-on-the-table in about 15 minutes. Or into the fridge for supper later if you want to emphasize the chilled part.

And just look at it. I mean, anything that is that colorful just HAS to be incredibly good for you, right?

Here’s how you make chilled corn and shrimp soup!

Get your mitts on some of the fresh local summer corn that is starting to show up (yay, summer corn!) and slice the kernels off.

Pop the kernels in your blender along with some plain yogurt, some milk, a little lime juice and some pepper until it is nice and smooth.

Next, pour your soup into a mixing bowl and stir in almost some chopped cooked shrimp, give it a taste and add salt and pepper if you think it needs it.

Now, if you want to be true to the “chilled” part of this recipe, pop the soup into the fridge for an hour or two. But if you are in a hurry, the Southern husband and I are here to tell you that this soup is also perfectly wonderful at room temperature. YUM.

One way or the other, when lunch or suppertime rolls around, ladle it up into into bowls, top it with some cherry tomatoes and chopped avocado and a little more chopped shrimp.

Fresh corn recipes = summertime happiness. :)

What’s YOUR favorite way to welcome in fresh corn season? Tell me in the comments!