Chilled Corn and Shrimp Soup

  Lunch

Hot days call for cool foods, like this refreshing soup. Both filling and flavorful, it uses the best of summer’s bounty. Seasonings can be adjusted to your tastes.

Chilled Corn and Shrimp Soup

Average Rating: 5

TOTAL TIME: Prep: 30 min. + chilling
YIELD: 4 servings.

Ingredients

  • 1/2 cup chopped sweet onion
  • 3 tablespoons olive oil
  • 1-1/2 pounds uncooked small shrimp, peeled and deveined
  • 2 garlic cloves, minced
  • 1 teaspoon curry powder
  • 2 cups buttermilk
  • 1 package (16 ounces) frozen shoepeg corn, thawed, divided
  • 1 cup reduced-fat sour cream
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 2 tablespoons minced chives

Instructions

  • 1. In a large skillet, saute onion in oil until tender. Add the shrimp, garlic and curry; saute until shrimp turn pink, 4-6 minutes longer. Remove from the heat and set aside.
  • 2. In a blender, combine the buttermilk, 2 cups corn, sour cream, pepper sauce, salt and pepper. Cover and process until smooth; transfer to a large bowl. Add remaining corn and shrimp mixture. Cover and refrigerate for at least 3 hours. Garnish servings with chives.

Nutrition Facts

1 cup: 317 calories, 13g fat (4g saturated fat), 153mg cholesterol, 689mg sodium, 23g carbohydrate (10g sugars, 2g fiber), 26g protein.

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