INGREDIENTS:

Corn Soup

3 tablespoons butter
3 ounces chopped celery
3 ounces chopped yellow onion
1 pound of fresh corn kernels
1 quart chicken stock
1-pint heavy cream
½ bunch epazote leaves stems removed, available at south American markets
Salt and pepper to taste
Optional garnish diced roasted red peppers
Poached shrimp

Poached Shrimp

1 pound 16/20 peeled and deveined shrimp
1 onion quartered
1 lemon sliced
5 cloves garlic, smashed
½ teaspoon coriander seeds
4 ½ teaspoons salt
2 quarts water
2 Ice cubes

METHOD:

For Corn Soup:

In a medium stock pot, over medium heat, add butter, celery and onion, sauté until soft and onions are translucent, about 5 minutes. Then add corn, chicken stock, cream and epazote, bring to a simmer and simmer uncovered for 15 minutes. Remove from heat and blend soup until smooth and pass through a fine mesh chinois.

For Poached Shrimp:

Place shrimp in a 6-quart heat proof container.

In a medium stock pot add all the other ingredients and bring to a boil.

Pour boiling liquid over shrimp and cover, let sit for 5 minutes.  Then add ice cubes and allow to cool. Once cool cut shrimp into desired size.

Chef Recommends:
Serve this Corn Soup warm OR cold! It can be used in all seasons to cool you down or warm you up! Don’t forget that yummy glass of Crisp Davis Estates Chardonnay!

Garnish with:
Herb Oil
Roasted Red Peppers
Poached Prawns

Stay up to date with all things Davis Estates! Follow us on Social Media:

Instagram

Facebook

Courtesy of Mark Caldwell, Executive Chef Davis Estates