Cool Corn Soup Topped With Roasted Corn Salad

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Feast on the Cheap
Nutrition per serving    (USDA % daily values)
CAL
831
FAT
85%
CHOL
26%
SOD
15%

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Ingredients for 4 servings

10 ears corn, shucked and stripped, about 7 ½ cups. Reserve 1½ cups of the corn for the topping

1/2 stick sweet butter (4 Tablespoons)

1/2 cup diced shallots

2 cup milk

1 cup water

the reserved corn milk

3 or 4 x reserved, stripped corn cobs

1 1/2 cup the reserved corn kernels

1/2 cup red bell pepper, diced

2 x scallions, white and green parts, finely diced

1 tbsp fresh cilantro, minced

1 tbsp minced jalapeno pepper

pinch of cayenne

salt and pepper to taste

2 to 3 tsp olive oil

seared shrimp

1/3 cup diced avocado

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