CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2006-12-16
Serves: 7-8
Prep Time: 60m+
Difficulty: easy
Backpacking: No
Ingredients
- 2 cups regular-strength chicken broth
- 2 medium-size tart apples (peeled, cored and chopped)
- 1 large onion (chopped)
- 1/2 tsp curry powder
- 1 large red bell pepper (stemmed and seeded)
- 4 cups cold buttermilk
- 1/4 cup lime juice
- 1 1/2 cups cooked corn kernels
- 1/2 cup minced fresh cilantro
- 1/3 lb. tiny cooked shrimp
- Cilantro Sprigs
Instructions
In a 4- to 5- quart pan over high heat combine broth, apples, onion, and curry. Cover and bring to a boil, then simmer until apples mash easily (about 30 min). Let cool, then cover and chill until cold, at least 3 hours or up to a day. Smoothly puree mixture in a blender or food processor.
Cut a few thin slivers from bell pepper and set aside; dice remaining pepper and put into a tureen with apple puree, buttermilk, lime juice, 1 1/4 cups of corn and minced cilantro. Ladle soup into bowls and top with shrimp, remaining corn, bell pepper strips, and cilantro sprigs.
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