I can’t wait for summer to make this soup. But don’t fret if you read this post months from now, in the middle of winter. Although it’s best made with fresh corn and ripe on the vine tomatoes, a bag of frozen corn and a good can of petite diced tomatoes do the trick, too. Somehow I manage to forget about this recipe in the winter months when I feel the need for hardier fare. Perhaps I should remember to make this gem a bit more often instead of waiting to see corn appear on the local farm stands.
P.S. As I was transposing this recipe from my mother’s recipe card, I noticed for the first time the note at the bottom of the recipe about Corn and Shrimp Soup. Where have I been? I must try this next time!