2 bags steamable frozen sweet corn
pre-cooked shrimp (can also use fresh if you have them!)
4 cloves garlic with skins on
½ onion, diced
1 medium yellow summer squash, diced
1 can white great northern beans
Chili powder, garlic powder, cumin, smoked paprika, chili flakes (seasoning is all to taste preference!)
Olive oil, salt and pepper
2 limes, juice and zest
1 pound of bacon
1 can coconut milk
1 cup chicken broth
Cilantro, green onions (optional garnish)
Preheat oven to 375 and drizzle one sheet pan with olive oil. Place one bag of sweet corn and the garlic cloves (with skins on) on the pan and sprinkle with chili powder, lime zest, salt, pepper, smoked paprika and toss. Arrange bacon on the second sheet in a single layer. Bake until corn is almost roasted and the bacon is crispy. Toss shrimp with cumin, lime zest, chili powder, salt and pepper and place on the corn pan for just a few minutes to warm through.
While corn and bacon are cooking, place diced onion in a pan with a few tablespoons of olive oil and sautee until tender. Add white beans in juice, diced summer squash, coconut milk, and chicken broth and simmer for about 20 minutes until the squash and beans are tender.
With an immersion blender, blend the soup until it reaches the consistency you desire – at this point, season to taste with lime juice, chili powder, salt and cumin.
Remove corn, garlic and bacon from the oven and when cool enough to touch, chop shrimp and bacon and add half to the soup along with the roasted garlic and corn.
Simmer about 10 minutes.
Serve topped with the remainder of shrimp, bacon, cilantro and green onion.