Mashed potato soup with corn and shrimps is a very tasty and healthy dish, as shrimps contain a lot of protein and other useful substances for the body. To prepare this soup will take quite a bit of your time and effort, as shrimp, like many seafood, are prepared very quickly, the main thing - they do not digest. The sharpness can be adjusted to your liking.
Heat olive oil in a saucepan over medium-high heat. Onions and garlic finely chop and fry until translucent and flavor.
Spicy pepper cut into rings. If you want more spicy, leave the seeds, if not - delete.
Wash, peel and finely chop the potatoes.
In a saucepan add potatoes, hot pepper and broth. Bring to a boil, reduce heat and cook until potatoes are ready, about 10-12 minutes.
Shrimps to clear. I leave the tail.
Pour the soup into a blender bowl and puree. I do this with an immersion blender.
Return the soup to low heat, add corn and shrimp. For piquancy add sweet soy sauce, cook until ready shrimp. Medium-sized Atlantic shrimps should be boiled for 1.5-2 minutes, large Royal or tiger shrimps-2.5-3 minutes. If you digest them, they will lose their tenderness and become "rubber" to taste.
Pour the cream. Season with salt and pepper to taste. Bring to a boil and remove from heat.
Serve and serve. If desired, sprinkle with finely chopped green onions.