Buttermilk-Corn Soup with Shrimp
More From Health
Chill: 2 Hours
- Calories: 320
- Fat: 16g
- Saturated fat: 4g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 15g
- Carbohydrate: 34g
- Fiber: 3g
- Cholesterol: 49mg
- Iron: 1mg
- Sodium: 557mg
- Calcium: 292mg
- 18 medium shrimp (about 12 oz.), peeled and deveined
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 3 cups fresh corn kernels (from about 4 medium ears)
- 3 cups buttermilk
- 1. Place shrimp in a medium saucepan. Pour in enough cold water to cover by 1 inch and add a pinch of salt. Bring to a simmer over medium heat and cook, uncovered, until shrimp are pink and curled, about 7 minutes. Drain and pat dry with paper towels. Transfer to a bowl, cover and refrigerate until ready to serve soup.
- 2. Warm 2 Tbsp. oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Add remaining 1 Tbsp. oil, garlic, chili powder and cumin and cook, stirring, until fragrant, about 1 minute. Raise heat to medium-high. Stir in corn and sauté until tender, about 3 minutes. Cool slightly.
- 3. Transfer half of corn mixture to a food processor or blender. Add 1 cup buttermilk and puree until smooth, at least 2 minutes, stopping and scraping down sides occasionally. Transfer to a large bowl and stir in remaining half of corn mixture and remaining buttermilk. Season well with salt and pepper. Cover and refrigerate until thoroughly chilled, at least 2 hours.
- 4. Serve in chilled bowls, garnished with shrimp.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Only you will be able to view, print, and edit this note.Add Note