Cremoso Caldo de Camaron (Creamy Shrimp Soup)

You might remember when I made the Shrimp Soup, Caldo de Camaron, from a few weeks back. You also might remember how I told you it was so good but too spicy for me (I admit freely to being a wimp). Well, the idea, and the version I had at our favorite Mexican restaurant, was too good to let slip by without a second glance so I am going a second take on the soup from before.

Here’s what I knew to be the only problem, in my eyes anyway, it was too spicy. Flavor wise it is wonderful but heat wise it was a tad too spicy for me. I would like to point out though that Baby Cakes loves spicy food so he was in heaven, but I being the wimp that I am (again, not ashamed) it needs to be toned down a bit. How to tone it down was my next question. Simple, add starch and creamy elements. Easy enough to do, below is how I did it…


Cremoso Caldo de Camarón (Creamy Shrimp Soup)
slightly adapted from Caldo de Camaron

2 tablespoons chipotle in adobo sauce
1 onion, roughly chopped
4 cloves garlic
28 ounces fire-roasted tomatoes
2 medium carrots, diced
4 cups butternut squash, peeled and cubed
4 cups frozen hash brown potatoes, thawed
1 tablespoon chicken bouillon paste
2 tablespoons crab boil seasoning
1 pound cleaned frozen shrimp
8 ounces sour cream

Add the chilies, onion, garlic, and canned tomatoes to a blender and blend until smooth.

Fill a large pot halfway full with water (approximately 6 cups) and add all the ingredients, including the chile mixture and cook over medium heat until the squash and potatoes are fork tender.

Add the shrimp and cook 3-5 minutes more or until pink.

Just before serving stir in the sour cream until thoroughly combined.

Serve with crusty bread for sopping up the creamy spicy soup.


Now this version I can totally jive with. I was able to eat an entire bowl full and would happily eat it again if Baby Cakes hadn’t of claimed it as his lunch tomorrow. The things we do for love. Grin.