Ingredients
- 2 Tbsp olive oil
- 1 cup chopped onion (from 1 small onion)
- 2 tsp chili powder
- ½ tsp cumin
- ½ tsp cayenne
- ¼ tsp salt
- 1 Tbsp minced garlic (from about 4 cloves)
- 1 small jalapeño pepper, sliced
- 6 cups corn kernels (from 8-10 ears of corn)
- 2 cups vegetable broth
- ¾ cup Hood Heavy Cream, plus more for swirling
- Mexican Shrimp (recipe below)
- Diced avocado, sliced jalapeño, grilled corn kernels, chopped cilantro, lime wedges, or whatever you prefer for garnish
Mexican Shrimp
- 1 lb. extra large shrimp, peeled and deveined with tails left on
- 1 Tbsp freshly squeezed lime juice
- 1 tsp oregano
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp cayenne
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
- 1 ½ Tbsp olive oil
Instructions
- In a large saucepan or dutch oven, heat olive oil over medium heat. Add chopped onion, chili powder, cumin, cayenne, salt and sauté for 3-4 minutes until onions are softened. Add garlic and sliced jalapeño peppers and cook for another minute.
- Stir in corn and cook for about 3-4 minutes. Add vegetable stock and bring to boil. Lower heat and let simmer for about 5 minutes.
- Remove soup from heat and stir in ¾ cup Hood Cream. Using an immersion blender or working in batches in a blender, puree soup. I prefer to my bisque to be thicker, but feel free to puree the soup to smooth if you’d rather.
- Put bisque in fridge for about 2 hours to cool completely.
- Once cooled, serve in bowls and swirl a little extra cream throughout. Top with Mexican shrimp and garnishes of choice.
Mexican Shrimp
- Place all ingredients aside from the olive oil in a large Ziplock bag and let marinate in fridge for 30 minutes-1 hour.
- Heat olive oil in a large skillet over medium heat. Add shrimp to the pan and cook for about 2 minutes on each side, until shrimp are cooked through and pink.
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