Buttermilk-Corn Soup with Shrimp

Name: Buttermilk-Corn Soup with Shrimp
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 15
Cuisine: Global
Ingredients: 710 milliliters buttermilk; 1 teaspoon chili powder; 1 teaspoons cumin; 710 milliliters fresh corn kernels (from about 4 medium ears); 1 clove garlic, minced; 3 Tbsps olive oil; 1 medium onion, chopped; 15 servings Salt and freshly ground black pepper; 340 grams 18 medium shrimp (about , peeled and deveined

You can never have too many soup recipes, so give Buttermilk-Corn Soup with Shrimp a try. Watching your figure? This gluten free and pescatarian recipe has 108 calories, 7g of protein, and 5g of fat per serving. This recipe serves 15. It will be a hit at your Autumn event. Head to the store and pick up olive oil, salt and pepper, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Place shrimp in a medium saucepan.

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Shrimp

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Sauce Pan

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.

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Shrimp

Water

Salt

Drain and pat dry with paper towels.

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Paper Towels

Transfer to a bowl, cover and refrigerate until ready to serve soup.

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Soup

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Bowl

Warm 2 Tbsp. oil in a large pot over medium heat.

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Cooking Oil

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Pot

Add onion and cook, stirring occasionally, until softened, 6 to 8 minutes.

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Onion

Add remaining 1 Tbsp. oil, garlic, chili powder and cumin and cook, stirring, until fragrant, about 1minute. Raise heat to medium-high. Stir in corn and saut until tender, about 3 minutes. Cool slightly.

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Chili Powder

Garlic

Cumin

Corn

Cooking Oil

Transfer half of corn mixture to a food processor or blender.

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Corn

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Food Processor

Blender

Add 1 cup buttermilk and puree until smooth, at least 2 minutes, stopping and scraping down sides occasionally.

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Buttermilk

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.

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Salt And Pepper