2 lbs shrimp

1/4 cup extra virgin olive oil + 2 tablespoons

1 bunch cilantro

1 lime

12 large hatch green chiles

1 large onion

3 large garlic cloves

2, 32 oz cartons chicken broth

5 ears fresh corn

1 cup half & half

1 block queso fresco 

Kosher Salt

Black Pepper

FOR THE SHRIMP

Add 1/4 cup olive oil to a small mixing bowl. Add 1/2 cup chopped cilantro, zest and juice of one lime, and one minced garlic clove. Add a 1/4 teaspoon kosher salt and 1/2 teaspoon fresh cracked black pepper. Whisk to combine.

Pour liquid mixture to a sealable bag and toss in clean, raw shrimp. Seal bag. Remove all of the air from the bag and put in to the refrigerator for 1 hour to allow shrimp to marinate. 

After shrimp is done marinating, tread on to pre-soaked wooden skewers and grill for 2 minutes on each side. 

FOR THE SOUP

Prepare the chiles. If you haven't bought your Hatch chiles pre-roasted from Reasor’s, here’s how to do it yourself. Add clean Hatch chiles to an open flame. You can do this on a gas stovetop or on an outdoor grill. Flip chiles around on all sides until a nice, black char is revealed. Add charred chiles to a sealable bag. Seal bag and allow to steam for 20 minutes.

After chiles have steamed, remove each chile from the bag. Using a paper towel, wipe away the charred skin. Dice chilies. 

In a large pot or dutch oven, add 2 tablespoons olive oil. Add one diced onion and all of the the diced Hatch chiles. Sauté until most of the liquid is gone. Add 2 cloves minced garlic and sauté for an additional 2 minutes. 

Pour in both cartons of chicken broth. Allow to simmer for 30 minutes. 

Using an immersion blender, blend ingredients in pot until smooth. Season with salt and pepper to taste. 

Removed corn kernels from all 5 ears of fresh corn by cutting away over a cookie sheet. Add 1/2 of the corn kernels to the pot. Continue to blend with the emersion blender until mostly smooth. 

Add half & half and the remaining corn kernels. Do not blend any further with the blender as you want some corn chunks in the soup. Add fresh cilantro and continue to simmer on low for 10 minutes. 

Ladle soup into bowl. Top with 3-5 grilled shrimp and crumbled queso fresco. Garnish with additional chopped cilantro, if desired. Serve immediately. 

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