Cold corn soup with pineapple & shrimp salsa
Chilled corn cream soup topped with smoky shrimp salsa—perfectly balanced and refreshing!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.arcticgardens.ca.
Cooking tools:
- Saucepan
- Stove
- Blender
- Fine-mesh sieve
- Refrigerator
- Skillet
- Spatula
- Cutting board
- Chef's knife
- Microplane
- Citrus press
- Mixing bowl
- Measuring spoon
- Ladle
- Wooden spoon
- Serving bowl
- Plate
Ingredients
- Soup
- 6 cups (1 bag of 750g)
- ARCTIC GARDENS super sweet corn
- 500ml (2 cups) 5% cream
- 1 liter (4 cups) vegetable or chicken stock reduced in salt
- 60 ml (1/4 cup) long grain rice
- Salsa & Presentation
- 250 ml (1 cup) diced pineapple
- To taste, diced jalapenos
- 30 mL (2 tbsp.) chopped cilantro
- 30 mL (2 tablespoons) finely chopped red onion
- ½ lime, juice and zest
- 30 mL (2 tbsp.) butter
- 5 mL (1 tsp.) smoked paprika
- 12 medium shrimp (4 diced and 8 whole for presentation)
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