• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chilled Corn, Jicama, and Buttermilk Soup with Shrimp

  • Recipe Submitted by on

Category: Stews

 Ingredients List

  • 3 tb Olive oil
  • 1/2 c Peeled and diced new
  • -potatoes
  • 1 1/2 c Chopped onions
  • 2 ts Minced garlic
  • 2 ts Minced fresh ginger
  • 1 ts High-quality curry powder
  • 1/2 ts Seeded and minced serrano
  • -chile
  • 1/2 c Dry white wine
  • 2 c Rich shellfish or chicken
  • -stock
  • 1/2 Minced red bell pepper
  • 2/3 c Heavy or light cream
  • 3 c Buttermilk
  • 2 tb Lime juice
  • 1 1/2 c Fresh raw corn kernels -;
  • -(abt 2 ears)
  • 1/3 c Chopped fresh cilantro
  • 2/3 c Peeled and minced jicama
  • 1/2 lb Bay shrimp
  • Kosher salt; to taste
  • Freshly ground black pepper;
  • -to taste
  • Tabasco or other hot pepper
  • -sauce
  • Chopped fresh chives; for
  • -garnish


In a large saucepan, heat 2 tablespoons of the olive oil. Add the potatoes,
onions, garlic, ginger, curry powder, and chile. Saute over moderate heat
until soft but not brown. Add the wine and stock and bring to a boil.
Reduce the heat and simmer until the vegetables are very tender,
approximately 8 to 10 minutes. Remove from base, in batches if necessary.
Chill for at least 4 hours or overnight. In a small saute pan, heat the
remaining 1 tablespoon of olive oil. Add the red bell pepper and saute
until softened. Set aside. Combine the chilled soup base, cream,
buttermilk, lime juice, corn, cilantro, jicama, shrimp, and sauteed pepper.
Season to taste with salt and pepper and drops of Tabasco. Serve cold,
garnished with chopped chives. This recipe yields 6 to 8 servings.

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