This recipe isn’t a project, per se, but it’s my favorite soup, hands down, and I thought it worthwhile to share with everyone. It’s a great use for fresh corn, as it preserves the sweetness and the slight crunch of the corn while warming it up with smoky paprika and bacon. The shrimp is just icing on the cake (err… not a particularly appetizing metaphor… let’s go with “gilding the lily”).
The soup is made all in one pot, which makes it an easy weekday meal, and it reheats well (if there’s any left!). If you want to be particularly impressive, go with jumbo shrimp, but it’s just as good with smaller ones. I could eat this every week…
It's All Frosting... 