I’m a little in love with Sprouted Kitchen. Their food photography is consistently wonderful – to the point that when I showed Shane tonight’s recipe on the blog, he asked “do they cook outside?”. Seriously, they must be blessed with the best lighting in all of Southern California.
This dish feels very Southern Californian to me in that it embraces seasonal produce while also throwing in a bit of seafood and velvety avocado. Of course, I live far from the origin of both the shrimp and the avocado, so it’s not terribly seasonal for me, but occasionally those splurges are worth it. Like here:
I didn’t love the corn soup, but I did love the contrast between the warmth and richness of the soup and the texture and freshness of the shrimp and avocado.
If you make this recipe, I suggest cutting way back on the oregano. In fact, that’s the only thing I’d really recommend changing, though I look forward to trying this with my mom’s corn chowder recipe. Maybe I can even talk my brother into bringing some avocados home from LA…
Recipe:
Summer Corn Soup with Shrimp from Sprouted Kitchen
latterdaybohemian 
Looks so good! Ha, I wish we cooked outside 🙂 Some pictures are taken in the backyard, so he’s not far off. We work on the site at my parents house, and they have perfect light. Your pics are great! Glad you liked it, note taken on the oregano. Thanks!
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Yeah, avocados are my indulgence. Nothing could make me give them up.
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I agree about Sprouted Kitchen’s pix: very nice! One thing they’re doing (which I never thought of) is cranking up the contrast. Look at the close-up of the blueberries. The highlights are “blown out” and the dark areas are very, very dark. And it looks great. Interesting!
Please share your Mom’s corn chowder recipe. Not that I’d make it today (Danger! Danger! Heat Advisory!) but I do imagine it might be forty degrees again someday. [sigh] I mean this whole change-of-seasons thing is all well and good but . . . SHEESH.
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