Title: Sopa De Milho Corn Soup
Categories: Too, Hot, Tamales
Yield: 4 Servings

12 sm Cooked shrimp; 1/4-Inch Dice
2 Serrano chiles; stemmed,
-seeded, And Minced
2 tb Parsley; Finely Chopped
2 Limes; juiced
Salt
Black pepper; freshly ground
2 tb Olive oil
1 sm Onion; sliced
2 c Fresh corn kernels (3 to 4
-ears); or use canned
4 c Milk
1 Thick Slice country white
-bread; crust removed,
-1-Inch Dice

In a small glass bowl, combine the shrimp, chile, parsley, and lime juice.
Add a pinch each of salt and pepper and toss together. Cover with plastic
wrap and refrigerate until ready to serve. In a large heavy saucepan heat
the oil over medium heat. Add the onion and cook, stirring occasionally,
for 4 to 5 minutes, or until softened and slightly golden. Add the corn and
cook for 2 minutes more. Add the milk and heat to just under simmering.
Transfer the mixture to a blender and add the bread, 1 teaspoon salt, and
1/2 teaspoon pepper. In batches if necessary, blend for 2 to 3 minutes,
until you have a smooth puree, scraping down the sides of the container as
necessary. Transfer to a large saucepan and stir to blend all the
ingredients evenly. Over medium heat, bring to a boil. Remove from the heat
and ladle into warm soup bowls. Garnish each bowl with a mound of the
shrimp salsa. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All
Rights Reserved
Recipe By : TOO HOT TAMALES SHOW #TH6211

Posted to MC-Recipe Digest V1 #297

Date: Tue, 12 Nov 1996 06:49:32 -0600

From: Pat Asher