Ingredients

The following ingredients have 6 Servings
  • 2 Tbsp olive oil
  • 1 cup chopped onion ((from 1 small onion))
  • 2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp cayenne
  • 1/4 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
  • 3/4 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
  • 1 lb. extra large shrimp, (peeled and deveined with tails left on)
  • 1 Tbsp freshly squeezed lime juice
  • 1 tsp oregano
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp cayenne
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 Tbsp olive oil

Instruction

  • 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 3/4 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.