Chilled Corn & Shrimp Soup

My refreshing, delicately spiced soup is so pretty and unique, guests always remember it. It’s hearty, too, unlike other cool soups. Give it a try and see!

—Mary M. Leverette, Columbia, SC

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

• ½ cup chopped sweet onion
• 3 Tbsp. olive oil
• 1 ½ lbs. uncooked small shrimp, peeled and deveined
• 2 garlic cloves, minced
• 1 tsp. curry powder
• 2 cups buttermilk
• 1 pkg. (16 oz.) frozen shoepeg corn, thawed, divided
• 1 cup reduced-fat sour cream
• 1 tsp. hot pepper sauce
• 1 tsp. salt
• ½ tsp. coarsely ground pepper
• 2 Tbsp. minced chives

1. 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. 2. In a blender, combine 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.

1 cup: 317 cal., 13g fat (4g sat. fat), 153mg chol., 689mg sod., 23g carb. (10g sugars, 2g fiber), 26g pro.