I was in the mood for something comforting, yet smokey and summery - since we are still enjoying the warmth of summer here in California. This soup is light and silky with a touch of smoke; a celebration to the end of summer and warm enough for those who are starting to feel the cooler weather. Making a corn stock with the left over husks adds more fresh corn flavor. Coconut and shrimp sauce make this soup special. The shrimp are poached in the soup just before serving so they are sure to be plump and tender.

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