Hatch Chile Soup with Fresh Summer Corn & Cilantro Lime Shrimp
This soup can easily be served without the shrimp or substitute shredded chicken if you prefer. The fresh summer corn is a must, however.
This soup can easily be served without the shrimp or substitute shredded chicken if you prefer. The fresh summer corn is a must, however.
- 2 garlic cloves minced
- kosher salt to taste
- 2 tablespoons extra-virgin olive oil
- 1/4 cup chopped cilantro
- 1/2 cup chopped cilantro
- 1/4 cup freshly squeezed lime juice
- 1 pound shrimp peeled and deveined
- 1/2 cup crumbled queso fresco
- 1 large white onion chopped
- !for the shrimp
- 1/4 cup extra virgin olive oil (plus a little extra for c
- !for the soup
- 1 16 ounce package young guns medium flame-roaste diced - heat will depend on the peppers!)
- 1 32 ounce container low-sodium chicken broth or
- 3/4 cup half & half (or to taste i added the full amount to cool the heat level)
- 2 ears corn kernels removed and cobs discarded
- Carbohydrate 64.126290567 g
- Cholesterol 689.4604024 mg
- Fat 37.4922980557787 g
- Fiber 8.51000016525388 g
- Protein 101.043010347 g
- Saturated Fat 5.66082298116384 g
- Serving Size 1 1 recipe (904g)
- Sodium 867.098707601096 mg
- Sugar 55.6162904017461 g
- Trans Fat 3.17162837748341 g
- Calories 980 calories
Step-by-step
- In a large, resealable plastic bag, mix together olive oil, cilantro and lime juice. Add shrimp and toss to coat. Refrigerate for one hour to allow flavors to penetrate shrimp.
- Meanwhile, add remaining 2 tablespoons olive oil to preheated pot over medium heat. Add onions, sauté for approximately 5 minutes or until slightly soft and opaque. Add chiles and cook until all liquid has evaporated (mixture should still be moist but with no excess liquid). Add garlic and cook 1-2 minutes more.
- Add chicken stock and simmer, covered, at least 30 minutes, longer if preferred. Puree mixture using an immersion blender (could also use a regular blender in batches if necessary). Taste and season with salt. Add half & half, to taste, then season again with salt. Stir in chopped cilantro and corn. Keep warm while you cook the shrimp.
- Lightly pat shrimp dry on paper towels. Preheat a skillet over medium-high heat and add a little extra-virgin olive oil. When skillet and oil is hot (but not smoking), add shrimp in one layer (leave plenty of room in skillet for shrimp, cooking in batches if necessary). Cook for 2 minutes or until shrimp are cooked on one side, flip shrimp and cook another 2 minutes or until they're JUST cooked through (I'll turn off my heat and allow the residual heat to finish cooking them to ensure they're perfectly cooked). Remove from pan once cooked and place in bowl or on a plate.
- Ladle soup into bowls. Top with 3-5 shrimp each (depending on size) and crumbled queso fresco. Garnish with additional chopped cilantro, if desired. Serve immediately.
A Summertime Delight: Hatch Chile Soup with a Southwestern Twist
Summer is my favorite time of year. The days are long, the sun is shining, and the bounty of fresh produce is simply irresistible. This year, I've been experimenting with new recipes, and I've just perfected a soup that perfectly captures the essence of summer: Hatch Chile Soup with Fresh Summer Corn & Cilantro Lime Shrimp. It's a vibrant, flavorful explosion that will transport you straight to a sun-drenched patio, overlooking a picturesque landscape.
The inspiration for this dish came from a recent trip to New Mexico. I was captivated by the vibrant colors and the incredible taste of Hatch chiles. The unique flavor profile is smoky, slightly sweet, and with just a hint of heat; a truly exceptional chile. Their versatility inspired me to create a soup that could be easily adaptable to different tastes and preferences. Whether you're a seasoned chef or a kitchen novice, this recipe is wonderfully easy to follow.
The beauty of this soup lies in its flexibility. Feel free to adapt it to your liking. Don't like shrimp? No problem! Substitute shredded chicken, grilled fish, or even leave it out entirely for a delicious vegetarian option. The fresh corn, however, is absolutely essential; it adds a delightful sweetness and juicy texture that perfectly complements the chiles. I highly recommend using corn that is in season to fully appreciate its taste and quality.
What I particularly love about this recipe is the way the flavors intertwine. The sweetness of the corn dances with the subtle heat of the Hatch chiles, while the bright, citrusy notes of the cilantro-lime marinade add a touch of zing. The creamy half-and-half adds a rich texture to the soup without being overly heavy, balancing the flavors beautifully. The addition of queso fresco at the end adds a nice creamy contrast without overpowering the taste of the soup. It's the perfect finishing touch.
The process of making this soup is surprisingly straightforward. The shrimp marinade is simple but effective, infusing the shrimp with a delicious flavor. While the shrimp marinates, you can prepare the soup base, gently sautéing the onions and chiles until they reach the perfect consistency. The immersion blender is a game-changer here – it creates a velvety smooth soup in seconds. However, if you don't have an immersion blender, a regular blender will also do the trick. Just remember to work in batches.
Cooking the shrimp is a quick and simple process. You want to sear them just until they're pink and cooked through. Avoid overcooking, as this can make them tough. A quick tip for perfectly cooked shrimp: Turn the heat off and let the residual heat finish cooking them. This ensures they're tender and succulent every time.
This soup is more than just a meal; it’s an experience. It's a culinary journey that combines the richness of southwestern flavors with the freshness of summer produce. It’s perfect for a warm summer evening, served with a side of crusty bread. Serve it to friends and family, or simply enjoy it as a cozy meal for one. However you choose to enjoy it, I’m confident that this Hatch Chile Soup with Fresh Summer Corn & Cilantro Lime Shrimp will become a summer staple in your kitchen.
The vibrant colors alone make this soup a feast for the eyes. The deep red of the chiles, the sunny yellow of the corn, the bright green of the cilantro—it's a visual masterpiece that’s as delicious as it looks. And the aroma? Oh, the aroma! It fills your kitchen with a tempting blend of smoky heat and fresh summer scents. It’s a symphony for the senses that promises a taste of sunshine in every spoonful. This recipe is a celebration of summer flavors, and I am certain it will brighten your day and your palate.
Beyond its deliciousness, this recipe is also surprisingly versatile. It can be easily adapted to suit your dietary needs and preferences. You can adjust the amount of chile to control the level of heat. For those who prefer a milder flavor, use fewer chiles or opt for a milder variety. Vegetarians can easily omit the shrimp or substitute it with other proteins. This soup is a blank canvas for your culinary creativity, allowing you to personalize it to your liking while still enjoying the core flavors and textures that make this dish truly special.
So, whether you’re a seasoned home cook or just starting your culinary adventures, I wholeheartedly encourage you to give this recipe a try. It's a delightful dish that showcases the best of summer’s bounty and guarantees a culinary experience you won’t soon forget. The satisfaction of creating something so delicious and visually appealing is a reward in itself. Enjoy the process, savor the flavors, and let this recipe bring a little bit of summer sunshine to your kitchen.
