Corn and Coconut Soup (Sopa de Chocolo y Coco)

Name: Corn and Coconut Soup (Sopa de Chocolo y Coco)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: South American, Latin American
Ingredients: 1 can coconut milk; 118 milliliters chopped cilantro, plus more for garnish; 4 servings Cumin to taste; 5 fresh ears of corn (kernels cut off and cobs cut in half); 2 garlic cloves, minced; 4 servings Olive oil; 118 milliliters chopped onion; 4 servings Paprika to taste; 1 large potato, peeled and cut into chunks; 4 servings Salt and pepper; 12 shrimp, peeled and deveined (optional); 1 liters water

The recipe Corn and Coconut Soup (Sopa de Chocolo y Coco) is ready in approximately 45 minutes and is definitely a super gluten free, dairy free, and pescatarian option for lovers of South American food. This recipe serves 4. One serving contains 519 calories, 12g of protein, and 40g of fat. It is perfect for Autumn. Head to the store and pick up onion, garlic cloves, shrimp, and a few other things to make it today. It works well as a soup.

Instructions

In a medium pot over medium heat, place the water, corn kernels and cobs, cilantro, onion, garlic, potato, cumin, paprika, salt and pepper. Cover and simmer for 30 minutes.

Ingredients you will need

Salt And Pepper

Corn Kernels

Cilantro

Paprika

Garlic

Potato

Cumin

Onion

Water

Equipment you will use

Pot

Add the coconut milk and cook for 10 minutes more. Discard the corn cobs, and then puree the soup in a blender until smooth.

Ingredients you will need

Coconut Milk

Corn

Soup

Equipment you will use

Blender

Transfer the soup back to the pot and bring to a boil, turn the heat off and serve.For the shrimp: Rub the shrimp with paprika, cumin, salt and pepper.

Ingredients you will need

Salt And Pepper

Paprika

Shrimp