Ingredients
2 T butter, divided
1 T evoo
1 onion, diced
2 cloves garlic, minced
1/4 C flour
6 C canned chicken stock
2 C heavy cream
2 large white potatoes, peeled and diced
3 serrano peppers, membranes and seeds removed, finely chopped
6 ears corn
salt and pepper to taste
1/2 T red pepper flakes, divided
1 LB whole whrimp, peeled and deveined
sour cream for garnish
cilantro for garnish
Preparation
Heat half the butter and olive oil in a stockpot over medium heat. Add onion and garlic and cook until soft about 8 min. Dust veggies with flour and stir to coat. pour in chicken stock and bring to boil. Add cream, potatoes, and peppers and then bring to a boil until potatoes break down, about 8 min. remove corn kernels from cobs and add to soup. Season with salt and pepper and add 1/4 T pepper flakes, simmering until the corn is soft, about 8 to 10 min. Remove from heat and cook for about 8 minutes. Pureee with hand held mixer until thickened. Next melt remaining butter in a saucepan and add the shrimp and remaining pepper flakes. Cook until shrimp is light pink. Place soup into bowls and add sour cream to taste. Top soup with 2 shrimp each and garnish with cilantro.
