I developed this recipe one hot weekend when I had loads of corn and shrimp, but little inclination to eat hot soup. This velvety, puréed soup is light because it relies on potatoes for that velvety texture rather than heavy cream, though I'm sure cream would be a welcome addition if you're so inclined! I call for Zatarain's Crab Boil seasoning, which is pretty specific, but I'm biased. Use Old Bay if you must, just don't tell me about it!

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