Corn Soup Serves:  4 Ingredients: 12 small cooked shrimp, cut into 1/4 inch dice 2 Serrano chilies, stemmed, seeded, and minced 2 tablespoons finely chopped parsley Juice of 2 limes Salt and freshly ground black pepper 2 tablespoons olive oil 1 small onion, sliced 2 cups fresh corn kernels (3 to 4 ears), or use canned 4 cups milk 1 thick slice country white bread, crust removed and cut into 1 inch chunks Procedure: In a small glass bowl, combine the shrimp, chile, parsley, and lime juice. Add a pinch each of salt and pepper and toss together. Cover with plastic wrap and refrigerate until ready to serve. In a large heavy saucepan heat the oil over medium heat. Add the onion and cook, stirring occasionally, for 4 to 5 minutes, or until softened and slightly golden. Add the corn and cook for 2 minutes more. Add the milk and heat to just under simmering. Transfer the mixture to a blender and add the bread, 1 teaspoon salt, and 1/2 teaspoon pepper. In batches if necessary, blend for 2 to 3 minutes, until you have a smooth puree, scraping down the sides of the container as necessary. Transfer to a large saucepan and stir to blend all the ingredients evenly. Over medium heat, bring to a boil. Remove from the heat and ladle into warm soup bowls. Garnish each bowl with a mound of the shrimp salsa. Posted by:  DFL924