Mexican Corn Soup With Shrimp And Cilantro Purée

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 pound medium (24 to 35 per pound) shrimp , shelled and deveined

3 ribs celery , minced

1 bay leaf

3 tablespoons unbleached all-purpose flour

½ teaspoon dried red pepper flakes

1 cup milk

¼ cup fresh lime juice

1 tablespoon ground cumin

1 large onion , minced

5 tablespoons unsalted butter

1 tablespoon dried oregano

2 carrots , peeled and minced

1½ cups heavy or whipping cream

½ yellow bell pepper , seeded and diced

1 bottle (12 ounces) beer preferably imported

3½ cups water

4½ cups fresh corn kernels (6 to 8 ears)

Salt and freshly ground pepper to taste

1½ cups bottled clam juice or fish stock

1 teaspoon dried thyme

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