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 recipe yields 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 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.

Tips & Variations

No special items needed.



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)