Dinner: Chilled Corn and Shrimp Soup Recipe

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 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

Instructions

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.
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.

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