Mexican Corn Soup With Shrimp & Cilantro Puree

Prep Time
Cook Time
Ready In

"Here's another inventive chowder recipe created by the New England chef (Sarah Leah Chase) from the popular gourmet shop, "Que Sera Sarah" which is located on Nantucket Island."

Original is 9 servings


  • Serving Size: 1 (535.6 g)
  • Calories 465.9
  • Total Fat - 25.5 g
  • Saturated Fat - 11.7 g
  • Cholesterol - 124.7 mg
  • Sodium - 832.8 mg
  • Total Carbohydrate - 45.5 g
  • Dietary Fiber - 5.2 g
  • Sugars - 8.3 g
  • Protein - 14.9 g
  • Calcium - 153.4 mg
  • Iron - 2.4 mg
  • Vitamin C - 57.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat the beer, 2 cups of the water, the bay leaf, and red pepper flakes in a 2-quart saucepan to boiling.

Step 2

Add the shrimp and cook just until done, 2 - 3 minutes.

Step 3

Drain the shrimp and return the cooking liquid to the saucepan. Boil the cooking liquid over high heat until reduced by half.

Step 4

Meanwhile, melt the butter in a large stockpot over medium heat. Add the onion, celery, carrots, and bell pepper.

Step 5

Cook, stirring frequently, for 15 minutes.

Step 6

Stir in the oregano, cumin, thyme, and flour. Cook and stir for 2 minues.

Step 7

Add the reduced liquid, the clam juice, remaining 1 1/2 cups water, and the corn to the pot. Simmer uncovered for 20 minutes.

Step 8

Cut each shrimp into 4 pieces and add half the shrimp to the soup.

Step 9

Remove from the heat and stir in the cream, milk, and lime juice.

Step 10

Puree the soup into batches in a blender.

Step 11

Season to taste with salt and pepper. Stir in the remaining shrimp and keep warm over low heat.


Step 12

Place the chiles, cilantro, and oil in a food processor fitted with the steel blade and process until smooth.

Step 13

Ladle the soup into serving bowls and swirl a couple tablespoons of the cilantro puree on top of each serving.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting beer, choose one that is light and not too hoppy for the best flavor.
  • Be sure to use fresh corn for the best flavor and texture in the soup.

Spicy Chipotle Corn Soup with Shrimp & Cilantro Puree Substitute 1 tablespoon of chipotle powder for the dried red pepper flakes, and add 1 tablespoon of honey when adding the cream, milk, and lime juice.

Mexican Rice Pilaf - This flavorful side dish is the perfect accompaniment to the Mexican Corn Soup with Shrimp & Cilantro Puree. It's made with long-grain white rice, onions, garlic, tomatoes, and cilantro, and it adds a delicious layer of flavor and texture to the soup. Plus, it's a great way to stretch the meal and make it a complete dinner.

Mexican Street Corn Salad - This flavorful and colorful salad is the perfect complement to the Mexican Rice Pilaf. It's made with grilled corn, jalapeno, red onion, cilantro, lime juice, and a hint of cumin, and it adds a delicious layer of flavor and texture to the meal. Plus, it's a great way to brighten up the plate and make it a complete dinner.


Q: Can I use frozen shrimp for this recipe?

A: Yes, you can use frozen shrimp for this recipe. Just make sure to thaw them and pat them dry before using.

Q: How long should I cook the shrimp?

A: Depending on the size of the shrimp, cooking time can vary. For large shrimp, cook for about 3-4 minutes per side. For smaller shrimp, cook for 2-3 minutes per side.

2 Reviews


Ten stars and straight into my Best of 2022 collection it goes! Super, super good soup! I agree with Ellie - there are no carrots listed in the recipe, so I added it. It's probably important for the depth of color it adds to the soup. I only made a half recipe, and it still made lots. The soup is wonderful without the puree, but once you add the puree it sends it into overdrive on the goodness scale! The only change I would make is to increase the amount of shrimp. We loved the chunks in the smooth soup, but wanted one in every spoonful. I did cut the shrimp in smaller pieces than stated, but it wasn't enough for us! This recipe is an absolute keeper. DH is even adopting our Food Friends and Fun lingo. His comment was "This recipe is a keeper. Is it in the Best Of file?". LOL. Thanks for sharing this "keeper", and yes indeed, it's in the Best Of file.


review by:
(19 May 2022)


this is fantastic! The directions mention carrots which are not in the ingredients so I added 2 carrots and also used the whole pepper. I used frozen corn. I also skipped the cilantro puree but next time we will make that too. So good and a very interesting soup/chowder! By the way this makes lots and lots of soup! Thanks for sharing!


review by:
(31 Mar 2017)

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Fun facts:

FUN FACT 1: The chef who created this recipe, Sarah Leah Chase, is a well-known chef from Nantucket Island. Her gourmet shop, Que Sera Sarah, is a popular destination for locals and tourists alike.

FUN FACT 2: Mexican Corn Soup is a traditional dish in Mexico and is often served during special occasions. It has been enjoyed for centuries and is a favorite of many celebrities, including the late actor Anthony Bourdain.