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Cold corn soup with pineapple & shrimp salsa
Cold corn soup with pineapple & shrimp salsa

Cold corn soup with pineapple & shrimp salsa

Portions 4 - 5
Preparation Time
Cooking Time



6 cups (1 bag of 750g)

ARCTIC GARDENS super sweet corn

500ml (2 cups) 5% cream

1 liter (4 cups) vegetable or chicken stock reduced in salt

60 ml (1/4 cup) long grain rice

Salsa & Presentation

250 ml (1 cup) diced pineapple

To taste, diced jalapenos

30 mL (2 tbsp.) chopped cilantro

30 mL (2 tablespoons) finely chopped red onion

½ lime, juice and zest

30 mL (2 tbsp.) butter

5 mL (1 tsp.) smoked paprika

12 medium shrimp (4 diced and 8 whole for presentation)


1. In a saucepan, combine corn, cream, broth, rice and bring to a boil.

2. Reduce heat to medium and simmer 15 minutes or until rice is cooked, stirring regularly to prevent sticking.

3. Puree in a blender and strain.

4. Refrigerate until soup is cold, at least 1 hour.

5. Adjust the consistency of the soup as needed by adding a little cold broth

6. in a frying pan, melt butter with smoked paprika and fry shrimp until cooked. Cool the shrimp completely.

7. In a bowl, combine diced pineapple, jalapenos, cilantro, onions, lime juice, lime zest and diced shrimp. Adjust seasoning if necessary.

8. Ladle the chilled soup into bowls and add 30ml (2 tbsp) of Salsa on top and 2 whole shrimps. Serve immediately.

Please note

Corn soup tends to thicken as it cools, so if you plan to prepare it ahead of time, you may need to adjust the consistency by adding a little cold vegetable broth before serving

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