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Place the soup and half the prepared corn kernels in a large food processor fitted with the chopping blade or in a large blender; process or blend until smooth. Set aside.

Chop the remaining onion, then melt the butter in a large, clean saucepan or soup pot set over medium heat. Shred the potato through the large holes of a box grater and into the pot. Stir well, add the chopped onion, and cook, stirring often, until the onion is translucent, about 4 minutes.

Add the remaining corn kernels; cook, stirring constantly, for 1 minute. Pour in the cream, bring to a simmer, and cook for 2 minutes, stirring once in a while.

Stir in the soup puree. Bring to a simmer again and cook, stirring quite often, until the shredded potatoes are almost tender, about 5 minutes.

Add the scallops and peeled shrimp; continue cooking just until the shrimp are pink and firm, about 3 minutes. Stir in the parsley and salt, cover, and set aside off the heat for 5 minutes.

Vatapa with Tomatoes and Snapper

This rich Brazilian coconut stew is thickened with a mixture of beer and ground peanuts. Makes 6 to 8 servings

3 tablespoons peanut oil

1 large yellow onion, coarsely chopped

4 garlic cloves, minced

2 to 4 fresh jalapeño chiles, seeded and minced

2 tablespoons minced peeled fresh ginger

One 28-ounce can diced tomatoes (3½ cups)

3 cups vegetable broth

One 12-ounce bottle beer, preferably an amber or lager

½ cup unsalted roasted peanuts 1 cup coconut milk

1½ pounds skinless snapper fillets, cut into 1-inch chunks

½ cup finely chopped parsley leaves

½ cup finely chopped cilantro leaves

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 or 2 quartered limes for garnish

Heat a large pot or Dutch oven over medium heat. Swirl in the peanut oil, then add the onion and cook, stirring often, until translucent, about 3 minutes. Add the garlic, jalapeños, and ginger; cook, stirring constantly, for 30 seconds.

Pour in the tomatoes; break them up with a wooden spoon. Pour in the broth and beer. Raise the heat and bring to a boil. Cover, reduce the heat to low, and simmer for 20 minutes.

Meanwhile, place the peanuts in a food processor and process until finely ground, like coarse meal. Be careful not to turn them to peanut butter. Transfer the ground nuts to a medium bowl, add the coconut milk, and stir well. Set aside.

Add the snapper to the soup. Cover and cook for 3 minutes.

Add the peanut mixture to the soup. Cook, stirring constantly but gently so as not to break up the fish, until the soup returns to a simmer and thickens slightly, about 2 minutes.

Stir in the parsley, cilantro, salt, and pepper. Serve with lime wedges on the side for squeezing over individual servings.

Variations: Substitute medium shrimp, peeled and deveined; cooked, chopped lobster meat; or other skinless fish fillets for the snapper—or use a combination of them.

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Cold Soups

An oxymoron? Not exactly. Cold soups are a refreshing way to start a meal in the summer or a delightful lunch with some bread and a salad any time of year. Best of all, they can be made in advance and stored in the refrigerator for several days. However, stone-cold is as bad as lukewarm: all taste best if you let them stand at room temperature for 10 or 15 minutes before serving.

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Chilled Tomato Soup with Cucumber-Apple Salsa

No amount of herbs can overcome mealy tomatoes. Without the salsa, this fresh soup can be served in shot glasses. Makes 8 servings

1 tablespoon olive oil

4 medium shallots, chopped

3 pounds fresh beefsteak, Roma, plum, or heirloom tomatoes, cored and chopped

6 basil leaves, chopped

1 teaspoon stemmed thyme or ½ teaspoon dried thyme

4 cups (1 quart) chicken broth

2 tablespoons Worcestershire sauce (see Note)

½ teaspoon freshly ground black pepper

1 large cucumber

1 small sweet apple, such as a Gala or Rome, peeled, cored, and chopped

¼ cup chopped dill fronds

2 tablespoons white balsamic vinegar

½ teaspoon sugar

Several dashes