Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Sex is good, but not as good as fresh sweet corn." -Garrison Keillor, Humorist

The refrigerator light goes on...

There are a lot of great things about legumes, but one of the best is that they can help make your creamy soups creamy while adding a lot of fiber and quality protein. This also gives the soup a rich creamy texture without any milk or cream. Best of all it brings added fiber to your meal.

The shrimp topping for this soup makes it a complete meal, and you can go in a lot of directions with the seasoning. Use a bit of chili powder or curry powder in the shrimp and avocado, or even some smoked paprika to change the character of the soup.


Chilled Corn Bisque with Shrimp

Servings: 4 | Serving size: about 1 1/2 cups with shrimp

Cooking Time: 90 Minutes

This recipe can easily be multiplied. This soup is better if it cools and sits in the fridge overnight. Keeps well for about 48 to 72 hours. Note that cooking time does not include chilling time.

Chilled Corn Bisque with Shrimp


  • 2 Tbsp unsalted butter
  • 2 cloves garlic (minced)
  • 1 large white onion (diced)
  • 3 large ears corn (cut kernels from cob)
  • 1 15-ounce can no salt added white beans (drained and rinsed)
  • 4 cups no salt added shrimp or vegetable stock
  • 1/4 tsp salt
  • fresh ground black pepper (to taste)
  • 2 cups water
  • 1 tsp fresh thyme leaves
  • 1 lb shrimp (peeled and deveined)
  • 1 small avocado (peeled and diced)
  • 12 cherry or grape tomatoes (quartered lengthwise)
  • 2 tsp olive oil
  • 2 tsp balsamic vinegar
  • 1/8 tsp salt
  • fresh ground black pepper (to taste)

Melt butter in a medium stock pot over medium low heat.

Add the minced garlic and onion and cook very gently. Stir frequently and do not allow to brown.

After about ten minutes the onions will be translucent and slightly soft.

Add the corn, white beans, vegetable stock, salt, and pepper.

Simmer over very low heat for about 45 minutes. Do not allow the soup to boil.

Add the fresh thyme and cook for fifteen minutes longer.

Remove from heat and allow to cool, then puree until smooth. Chill.

While the soup is chilling, place the water in a shallow pan fitted with a steamer over high heat.

When the water boils, add the shrimp and cook for 5 to 7 minutes. Remove and chill.

When the shrimp are cool, combine them with the diced avocado, tomatoes, olive oil, vinegar, salt, and pepper.

Fold together gently and chill.

When ready to serve, ladle the soup into bowls and top with the tomato-shrimp mixture. Add fresh ground black pepper to taste.

Nutrition Facts

Serving size: about 1 1/2 cups with shrimp

Servings: 4

Amount Per Serving

Calories 515 Calories from Fat 171
% Daily Value
Total Fat 19g 24%
    Saturated Fat 5g 25%
    Monounsaturated Fat 8g
    Trans Fat 0g
Cholesterol 198mg 66%
Sodium 464mg 20%
Total Carbohydrates 51g 19%
    Dietary Fiber 12g 41%
    Sugars 11g
Protein 40g
Vitamin K 8mcg