Just as the glorious and life-giving sunlight abounds ripening the summer corn in our wonderfully delicious soup, the light of love within us provides sustenance and illumination; and yet, it requires courage to emanate that light, so that it may never be diminished.
The radiating and generously warming sunlight of summer nourishes, invigorates, and awakens the soul.
It causes the delicious foods of the season—sweet corn, peppers, fresh herbs—to grow to their perfected and delicious peak; to be combined and simmered gently in a Summer Corn Soup with Shrimp that feeds and nourishes a hungry soul that longs for a simple, home-cooked meal.
The light causes all things that it falls upon to be strengthened, to grow, and to flourish, as numerous magnificent and miraculous little processes unseen to the naked eye occur in response to its merciful encouragement that prompts all things to live and to thrive.
And in a world where there is also an ample amount of darkness, and where making progress and staying hopeful and joyful can be quite the feat, standing in the light of our Creator, by way of those loving human beings we have in our midst, while also seeking out and nurturing the light within our self, is one of the most important things one can pursue, and pursue with wild fervor.
Life utterly depends on light.
It reveals the truth and exposes the illusions; it invites the love and banishes the hatred.
It warms all who step into it, and unveils the best, most shimmering and pure parts of ourself to the world in order that those things may then be witnessed and shared.
We need to strengthen that light and support it, and never allow for it to be bullied into submission or snuffed out, or to be slowly dimmed until is disappears and is gone; because that, precisely, is what the darkness wants.
The darkness, the negativity, yearns for nothing more than to envelope and steal away all hope and ability to see the goodness; it longs for nothing more than to whisk away the joy in sharing kindness and mercy, and to dash out the hope in what the next moment holds.
There are many times when it would be easier (or more convenient) to hide the light that radiates out from within us, or to turn it off, as light in a dark place undoubtedly draws attention; and that attention can come in the forms of criticism, belittling, shaming, and slander.
And certainly, we have all experienced the sting of those wasps at some point, the degradation of a genuine effort to do some good.
See, it takes courage to turn up the light within to “high”, and let it radiate freely and without constraint, to be shed upon all things revealing the truth that needs to be revealed.
It takes courage to choose to do what your heart knows to be true and good, in the spirit of unification and of mending the holes; and to remember where the light came from, from Whom the light came, and cherish and cling to it as if it were the only thing we have.
Because, indeed, it is.
Without the light, we fumble and fall.
I need your light, and you need mine.
And may we never allow it to be diminished, blown out and extinguished—not for anyone or anything.
Taste what’s good and pass it on.
Ingrid
Summer Corn Soup with Shrimp
by Ingrid Beer
Print RecipeYield: Serves 4-6
Ingredients:
• 1 pound peeled and deveined shrimp
• Salt
• Black pepper
• Red pepper flakes
• 2 teaspoons paprika, divided use
• Canola oil
• 1 tablespoon butter
• 1 large onion, diced
• 1 red bell pepper, seeded and diced small
• 2 ribs celery, diced small
• 1 russet potato, peeled and diced small
• 4 cloves garlic, pressed through garlic press
• 3 tablespoons tomato paste
• Kernels of 4 ears of fresh corn (about 3 cups of kernels)
• 4 cups warm chicken stock
• 1 tablespoon chopped flat-leaf parsley
• 1 tablespoons chopped cilantro leaves
• Avocado slices, for garnish
Preparation:
-In a bowl, combine the shrimp with a couple of pinches of salt and black pepper, a pinch of red pepper flakes, and the paprika, plus a small drizzle of oil, and toss to coat; marinate for a few minutes.
-Place a medium soup pot over medium-high heat, and drizzle in about 2-3 tablespoons of the oil; once the oil is hot, add in the shrimp in a single layer (work in batches, if necessary) and allow it to sear on the first side for about 1-2 minutes; then flip over and sear for another minute, or until the shrimp is golden brown; repeat with remaining shrimp, and hold the shrimp in a bowl.
-To the same pot add in the butter plus another tablespoon or two of the oil, and once melted together, add in the diced onion, red bell pepper, and celery, and stir to combine; add in a pinch or two of salt and pepper, and sauté for a few minutes until slightly softened.
-Add in the diced potato and the garlic and stir, and once the garlic is aromatic, add in the tomato paste and stir to combine, cooking it for a moment.
-Add in the corn kernels, then add the warm chicken stock, stir, and allow the soup to very gently simmer, covered, for about 22-25 minutes, or until the potato is tender.
-Off the heat, add back into the pot the seared shrimp, along with the parsley and the cilantro, and check to see if any additional salt/pepper is needed (or even red pepper flakes, if you like it spicy); serve with a few avocado slices, if desired.
I didn’t see tomato paste listed in the ingredients. How much did you use? This looks delicious, and I am adding the ingredients to my shopping list so I can make it soon!
Hi Jessica! My mistake—will correct this! It’s 3 tablespoons of tomato paste, going in after the garlic, as per the recipe instructions. Thanks for bringing that to our attention! 😉
This looks so inviting, and the shrimp look incredible!
Can’t wait to give this a go 🙂
Thanks, Amy! Hope you try!
Greetings Ingrid!
My grandmother was British and she never drank any cold beverages, ever. Cups of boiling hot tea with warmed milk, though her cup was more like a bowl. So large it had two handles. From what I remember she never or rarely ate cold food. And it could be 110 degrees outside with no fan or air conditioning and she never broke out in a sweat. Hot tea and hot soup all summer.
I will be making your soup as soon as I return from vacation. Corn and shrimp what more can you ask for. I live in New Jersey and corn, tomatoes and peaches are just divine. Only think I’ll leave out is the avocado slices which is one of only two vegetables that I don’t eat. Okra the other.
Hope you, your husband and your son are all well and not dying of the excessive heat. We are frying hear on the east coast, as the daytime temperature was 104 not counting in the 78% humidity. Is it fall yet?
Hi Sandra, I can imagine your precious grandmother’s bowl of tea! 🙂 Love it! Glad you’re planning on making this recipe—I think you’ll enjoy it, minus the avocado, lol. It’s been an oven here in LA, for sure—hot as heck everywhere, apparently! And I’m so with you—can’t wait for fall! (And by the way, thanks for asking about us—we’re all doing well! 😉 )
This soup was delicious. The red peppers brought a nice sweetness to the broth as well. Thanks for the recipe. I will definitely be making this again.
Hi Kim, so glad you enjoyed this soup! Thank you for taking some time to comment on your experience!
Your soup looks like a winner, and I plan to make it this week. However, I’m writing to thank you for your thoughts on preserving hope in dark times. As a Canadian, I have long been an admirer of the US, and so it has been hard to witness the turmoil and division this year has brought. Your words are strong, gentle and wise – I wish more people could hear them.
Hi Bev, thanks so much for that, I truly appreciated your comments. It’s unfortunate how much turmoil and division there seems to be everywhere—there’s nowhere to run to where it’s “better”. All we can do is try to turn our focus on what will sustain us, what will nurture and nourish; and the good news is that each and everyone of us, in our own little way, can make a difference to those who come in contact with us. That’s how it has to be done. Little steps, small spheres of influence. I think what we’re going through has to be gone through. If we can use it to learn from, we’ll lift ourselves up and out; if not, it’ll get worse until we get it. (I honestly think all of this craziness is humanity’s growing pains.) But thank you for your acknowledgment, and may people like you and I, and the others that feel the same way, hold tight to the light and offer up a soft place. 🙂 Hope you enjoy the soup, too!
Just got done making this recipe. I used frozen roasted corn inplace of the corn in the cob. Be sure you dice your potato up into small pieces, I had some bigger chunks and it took longer to get tender. But the taste is fabulous!
Hi Amie, glad you enjoy the flavor! Thanks for commenting.
Thanks for this recipe! I’ve made it a couple of times. My family loves it!
Becky, so glad to read that! And may you and your family continue to enjoy it, and be made cozy by it!
Trying this recipe for the first time and am curious if it would be acceptable to make a double-batch and freeze? Thanks!
Hi Sarah, I have not personally frozen this soup, and my only concern is the shrimp becoming “mealy” once cooked, then frozen, then defrosted again at serving time. It’s a very quick cooking soup; however, if you feel it would really make life a lot easier to prep & freeze, I’d say go for it—I’m sure that, ultimately, it would be fine. Hope you enjoy!
I have made this twice since I saw the recipe! DELICIOUS! Thank you for sharing such a great recipe.
Hey Sonia, that’s great! I’m so glad to read that! It’s truly my pleasure to have shared it, and it makes me smile that you’ve tried it twice now, and will (hopefully) continue to enjoy it. Happy soup-making to you! 🙂
Hi there! I made this soup for the first time tonight since I’m transitioning into being a pescatarian and WOW! It came out so delicious! The red pepper flakes added a nice kick and depth to the flavor of the broth. I will definitely be making this again. 🙂
Hi Lynda, congrats on your new way of eating! I can imagine a transition like this being a bit of a challenge to get used to (or maybe not!), but having tasty & filling recipes to whip up sure will help. I’m so glad you enjoyed the soup so much, and hope you peruse some of our other pescatarian-friendly recipes! (We’ve got some tasty salmon recipes, as well as shrimp, etc.) ❤️
Hello! I adore soup. Usually freeze half
Of what I make. I’ve never frozen soup
With seafood. What is the shelf life or
do you not recommend freezing this
soup?
Hi Lori, I’d say that the soup would keep well for 3-4 days (probably more), when fresh. When I prepare it, we usually dip into it for about that long, and it tastes delicious—even gets a little better the next day or two after being prepared. But I wouldn’t really recommend freezing this soup, as the shrimp and corn will most likely get a little “mealy”, or take on a bit of a strange texture. I, personally, have not tried it, but don’t think it would be best for this soup. I do hope you try it though; if you’re a soup lover, I definitely think you’ll enjoy this recipe!