Chilled Corn and Shrimp Soup Recipe
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.—Mary Marlowe Leverette, Columbia, South Carolina
- 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 shoe-peg corn, thawed, divided
- 1 cup (8 ounces) reduced-fat sour cream
- 1 teaspoon hot pepper sauce
- 1 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- 2 tablespoons minced chives
- 1. In a large skillet, saute onion in oil until tender. Add the shrimp, garlic and curry; saute 4-6 minutes longer or until shrimp turn pink. 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. Yield: 4 servings.
1 cup equals 317 calories, 13 g fat (4 g saturated fat), 153 mg cholesterol, 689 mg sodium, 23 g carbohydrate, 2 g fiber, 26 g protein.
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