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Chilled Corn and Shrimp Soup

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
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    4 servings


  • 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


  • 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.
  • 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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  • Sis
    Jul 2, 2017

    I happened across this recipe when looking for another chilled soup recipe and thought i needed to try it. So glad i did!!! :) It's rich and filling and yummy and simple - what's not to like?! The corn adds a nice sweetness that's not overpowering. I may add more curry next time but this is definitely at the top of my summer rotation!

  • Ooolookafly
    May 31, 2012

    No comment left

  • Deb Burton
    Aug 20, 2011

    Perfect summer soup! Quick and easy to make. I will be making it again.