It's a big job to be a Dad. I mean to be a good one, you certainly have your work cut out for you. Especially with daughters (and yes, I say this in the midst of wedding planning because he has been such a voice of reason and support). My dad has given in to being the only male in our family; he likes his sports, but is equally a fan of late night frozen yogurt and the occasional pedicure. He has a sarcastic sense of humor and a knack for giving people a hard time, but on the contrary there is a very thoughtful and selfless man. I praised my mom around mother's day, and my dad got swept over as I was out of town for father's day. I'm able to thank my dad for the little things like sushi dinners, family vacations or the Starbucks gift card for no reason, but it's the bigger picture that I'm not sure one can accurately express gratitude for. Those kinds of sentiments don't fit in greeting cards or blog posts, emotions and words aren't always an exact translation. But I am thankful, for the little and the big things. It's not every dad who can say they braided their little girls curly hair every night before bed so it wouldn't get tangled up in her sleep. It's both a little and big thing.
I know for most of you, the thought of turning on the oven and stove in July does not sound appealing, but it's the season for corn! My dad likes soup, so it is even more appropriate. This would make a great starter for an outdoor dinner, as everything can be done in advance and the soup warmed when you need it. Enjoy the weekend!

I strongly suggest making this with fresh corn. I can't really imagine the fresh flavor being duplicated with frozen or canned. My soup has tint of orange because I used a yam, I wrote the recipe with a yukon gold because I think it would yield a more appealing color. If you don't eat shrimp, you could use rotissere chicken, black beans or omit a protein all together.

4 Ears Corn
3 1/2 Cups Vegetable Stock (good quality)
1 Tbsp. Butter
1 Medium Yellow Onion, Sliced Thin
1 Large Yukon Gold Potato
1 Tsp. Fresh Ground Nutmeg
Cayenne or Red Pepper Flakes to taste
1-2 tsp. Oregano to taste
Salt/Pepper to taste
Light Sour Cream to taste

1 lb. Shrimp
1 Tbsp. Olive Oil
1 Large Avocado
1 Poblano or Pasilla Chile
Juice of One Lime
1/4 Cup Finely Chopped Cilantro/Basil, either or a mix
Scallions (optional)

Oven to 425'

1. Melt the butter in a large soup pot over medium heat. Add the sliced onions and saute to coat. Cook until the onions just start to turn light brown. Peel the potato and cut into cubes, add it to the onion. Cut the kernels of corn off the cob with a sharp knife, add them to the soup pot. Add the broth, spices and a few grinds of fresh pepper and allow everything to simmer to cook the corn and potatoes through.
2. If using raw shrimp, toss them in the olive oil and a grind of fresh pepper, and put on a baking pan. Cut the poblano or pasilla chile in half length wise, and place it skin side up on the pan as well. Bake on the upper rack for about 5 minutes for shrimp to cook through. Remove the shrimp and set aside, put the pepper back in until the skin blisters (about 5 more minutes). While waiting, peel the skin and tails from the shrimp and cut into 1'' pieces. Remove the pepper and put it in a ziploc bag to cool, this will make the skin easy to peel off.
3. Check on the soup to make sure potato and corn are cooked through. Using an immersion blender or a regular blender, blend the soup to create a puree. I like to leave it a bit chunky, this is up to you.
4. In a seperate bowl, combine the shrimp pieces, lime juice, chopped herbs and scallions if using them. Peel and cut the avocado into small cubes, add to the bowl. Rub the skin off the roasted chile, cut into chunks. Toss gently together.
5. Taste the soup for seasonings and adjust as you prefer. Allow people to stir in their sour cream as desired. Serve each portion of soup with a big scoop of the shrimp and avocado mix on top.

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Reader Comments (59)

This sounds absolutely fabulous and just perfect with the avocado and shrimp. Divine!

July 9, 2010 | Unregistered CommenterJessica @ How Sweet

Sara, this is such a sweet and sentimental post. What a lucky girl you are to have a dad that will braid your hair and enjoy the occasional pedicure! One of these days I'll corral my pops into the ritual of sisterhood too, if only for the sake of good memories.

This looks like a fabulous soup. I agree the fresh flavors of sweet corn is unparelleled and should be taken advantage of now that it is in season.

I get so excited when you post because I know it's going to be pretty, simple and delicious! A lot of your recipes have become my favorite lunches. They're perfect!
What a sweet story about your dad too :)

July 9, 2010 | Unregistered CommenterDessertForTwo

Love the hint of orange from the sweet potato. Looks perfect for summer!

July 9, 2010 | Unregistered CommenterNicole

This soup sounds so appealing as a light summer meal! I like that you didn't rely on heavy cream to thicken the soup - looks like the potato and corn did a great job of that all by themselves :). I'm definitely making this sometime soon.

July 9, 2010 | Unregistered CommenterLauren

you always have gorgeous photos, recipes are always so simple and easy to follow... and your dad story, love it! :)

looks good! i find that, no matter how hot it is, i still cook with the stove and the oven. if i didn't have AC, that'd be another story though :)

This looks great! I wish I had shrimp in fridge since I have nearly all of the other ingredients, but I don't want to try it with anything but shrimp. I'm in the midst of a shrimp obsession anyway, haha :) Love the photography!

What sweet words about your daddy and it is so wonderful that you have such a solid relationship. I know he is thrilled for you and Hugh but I also know he is cherishing the days before he hands you off :) Out of my whole family my dad probably appreciates my cooking the most. Even if I make him a cheesy quesadilla he makes such a big deal about it and says (in his southern accent of course) "Coco, this is the best damn quesa-yer-deya I've ever had". Dads are so wonderful, so selfless, and so easy to please.

I hope the wedding plans are coming along!

July 9, 2010 | Unregistered CommenterCoco @ Roost

I just bought 4 ears of corn at the farmer's market with no real recipe in mind - this must be fate! Can't wait to make this! Thank you!

July 9, 2010 | Unregistered CommenterAllison

Great paragraph! :)
I've never thought of corn as anything other than on the cob or out of a can-thanks for opening up new oppurtunities! I LOVE nutmeg and patatoes together...THE PERFECT COMBO!!! And being Jewish and a latka fanatic, I would know :)!

July 9, 2010 | Unregistered CommenterSam

I cannot begin to tell you how amazing this soup sounds to be- hot oven or not! I love the sweet potatoes in melange with sweet sweet summer corn! I am saving this, I know my own Dad would love it as well!

ah! this is so sweet!! and this soup looks seriously good.

July 9, 2010 | Unregistered Commenterhannah

Mmmm! Your pictures are making my mouth water, everything looks so delicious. We had corn recently too. If you dry out and save the husks over the summer, then you can use them for arts and crafts. We are saving ours to make Corn Husk Dollies for table centerpieces in the fall.

July 10, 2010 | Unregistered CommenterAnne

So I totally needed a good starter dish for a family bbq this weekend and this looks perfect! Thanks!

July 10, 2010 | Unregistered CommenterEmily

i'd happily live in these pictures sara, and be definitely well taken care of at your table. your dad sounds a true sweetheart.

July 10, 2010 | Unregistered Commentertara

This looks delicious!! I can't wait to meet your dad now (especially if we're having this)! Just kidding. :)

July 10, 2010 | Unregistered CommenterMollie

I can personally eat soup all year round. I love the stuff. This soup sounds perfect and I love the way you added the avocado to it. This week I'll be sure to buy some fresh corn and give this soup a try.

July 11, 2010 | Unregistered CommenterVal

This looks really delicious Sara. I love the ode to your dad, so sweet!

July 11, 2010 | Unregistered CommenterWinnie

I just came upon your site the other day. I'm always on the search for good food blogs. I love everything about yours and will definitely be checking for updates. Thanks!

July 11, 2010 | Unregistered CommenterNiki

Made this for dinner last night and just ate the leftovers for lunch. Super delicious! We used black beans like you suggested, and sprinkled a little bacon on top too... thanks so much for the recipe!

July 11, 2010 | Unregistered CommenterLauren

I saw the photos before your comment about believing the color to be unappealing, and was just thinking how gorgeous the color was. I think that I will revert back to the yam. ;) Thanks for the veg suggestion of black beans, sounds perfect to me. My CSA is promising boat loads of corn soon, at which time I'll promptly me trying your soup. Cheers to your dad!

July 12, 2010 | Unregistered CommenterSarah S.

We bought Silver Queen this weekend. Tomato sandwiches and corn...SUMMER! Great recipe.

July 12, 2010 | Unregistered CommenterTracy

Actually, Sara, I think I like the color! And I do love yams! Super recipe now that we have such delightful corn in the markets.

What a sweet post in honor of a loving dad!

July 12, 2010 | Unregistered CommenterBarbara

awesome soup recipe -- might even be nice chilled on a hot day? your burners are REALLY clean.

happy summer,


July 12, 2010 | Unregistered Commenterleela

yumm, makes me hungry

July 13, 2010 | Unregistered Commentermiriam

I have had a version of this soup on my mind all summer!

I made your asparagus & lentil salad and posted it, I loved the walnut dressing!


July 13, 2010 | Unregistered Commenterstacey snacks

I kept re-reading this recipe looking for the cream, because I don't think I've ever seen a corn soup recipe without it - I really like that you've made such a wonderfully creamy looking soup on the lighter side!

July 13, 2010 | Unregistered CommenterCara

This looks summery and wintery all at the same time; and considering that the weather where I live cannot decided between the 2, it would seem I am going to be making this soon!

Great post, lovely pics:)

July 13, 2010 | Unregistered Commenterbianca

This soup tasty as good as it looks in these gorgeous photos. I opted for the yukon gold potatoes (mostly because I jotted down the ingredients list before thoroughly reading the post on yams) and scallions. I got lazy and bought peeled/deveined shrimp instead of shell-on and so baked them for about a minute less. The ONLY suggestion I would have would be in regards to the cayenne: I am a lover of spice but the tsp of cayenne was more spicy than I could easily handle and overwhelmed the soft, rich flavors of the potato, corn and nutmeg. Maybe a 1/2 tsp or even less depending on your tolerance. Otherwise, an amazing recipe and one I will absolutely turn to for my next summer dinner party. Thanks!

July 14, 2010 | Unregistered CommenterKatherine

this totally speaks to me...i'm so happy you made a soup! it's good to know i'm not the only one who turns on the stove to make a pot in july! and corn, oy vey! i could eat it everyday in the summer. i'm assuming you used dried oregano?

hope wedding plans are going well! :)

July 14, 2010 | Unregistered Commentercarolyn

Thanks for the feedback Katherine.

Sidenote: we didn't actually make the original recipe with cayenne, but I addeded it into the recipe as an afterthought thinking the soup would benefit from the added flavor dimension. I guess a teaspoon of cayenne is more than it sounds like :)

July 14, 2010 | Unregistered CommenterSara

Glad to help Sara!! I am new to your blog (by maybe 2 months now) and am a complete convert ever since my intern brought your veggie le crunch recipe into lunch one day and let me steal a bite. Clearly the cayenne overdose was not too much of a problem since I am currently waiting out the refrigerated hour to cook my quinoa falafels as I type this!! Which reminds me, did you ever settle what we are suppose to do with the sesame seeds? I think I am just going to stir those into the mix... yum :)

July 14, 2010 | Unregistered CommenterKatherine

Hi Sara,

I just saw your recipe/interview on Etsy and I was completely weirded out when I first read the title--I thought, "Did they grab something from my site without my knowing it?" Ha! It turned out that someone else had a name just like mine. Mine, sadly, is far, far behind, a blog project that I picked up, put down, and hope to return to, just like I return to you. I suspect we have some food philosophies in common, too. No matter how many people also think of using the word *sprout* somehow in their blog, it's permanently in any blog I write for--it's my last name!

I'm liking what I've seen here so far--I'll be back. And hopefully, back to my food blog here soon, too. In the meantime, keep the sprout/Sprout-related blog faith strong.

I have a trid and true corn chowder recipe and when I think corn soup, I just always go there. But this is so different and elegant and interesting. I am going to hav eto try your beautiful creation! Yum!

July 15, 2010 | Unregistered CommenterKatie @ CozyDelicious

Great post! The soup looks delicious! I love the addition of avocado and poblano.

July 16, 2010 | Unregistered CommenterRadhika

this looks so so yummy... I'm going to make it!

July 17, 2010 | Unregistered CommenterRachel Herring

Sara, you never cease to amaze me with these recipes. I am making this one asap. Thank you again for making our lives a little yummier :)

July 19, 2010 | Unregistered CommenterCatherine

yum, this sounds delicious and right up our alley!

July 22, 2010 | Unregistered Commenterthe purcells

[...] Summer Corn Soup with Shrimp from Sprouted [...]

Just wanted to thank you for sharing such beautiful food photos! So nice to take a moment to enjoy the beauty of ordinary things.

July 23, 2010 | Unregistered CommenterClaudia Pesce

This looks so good! Your pictures are absolutely gorgeous! I've bookmarked your site to come back often for inspiration. I'm not a big soup fan during the warm summer months but this recipe is calling out to me. Must be the beautiful presentation with the shrimp and avocado. : )

July 23, 2010 | Unregistered CommenterKaties Cooking

Mmmmm... I've been dreaming of a soup very similar to this, with coconut milk in place of the sour cream. But the shrimp, yes, definitely that, plus perhaps a little kaffir lime and lemongrass, if I can find it. Love the idea of a potato to cream it up.

July 24, 2010 | Unregistered Commentermolly

Mmmmmh, you make me hungry ! I will try this reciepe !
Your blog is beautiful !

July 25, 2010 | Unregistered CommenterCharline cuisine

[...] I could go for some of this right about now… Summer Corn Soup with Shrimp from Sprouted Kitchen. [...]

I made this recipe last was very good. I mixed in a little milk towards the end to smooth it out a bit. Very nice!

July 27, 2010 | Unregistered Commenterjennifer

I love the corn and shrimp combination.I made a roasted corn and shrimp salad recently:

I love your minimal styling.

July 27, 2010 | Unregistered Commenteramelia from ztastylife

I found your website yesterday going through the recomendations of 101 cookbooks and absolutely love it! I made this soup for dinner last night for my husband, his sister and her husband, everybody loved it! It was amazing! I made it with a sweet potato as well and it was perfect! I am so excited to have access to your wonderful recipes and photos! Thanks!!

July 29, 2010 | Unregistered CommenterGeorgina Kovacik

[...] Frische Maissuppe mit Garnelen und Avocado [...]

Made this last night - I thought it was delicious, though needed WAY less oregano. It seems it was all I could taste... perhaps only 1 tsp instead of the 2. And we used the Yukon Gold -- it was nice. Visually not very appealing... yours is much prettier in these photos.

August 10, 2010 | Unregistered CommenterNatalie

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