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Buttermilk-Corn Soup with Shrimp

buttermilk-corn-soup-shrimp Photo: Tina Rupp

Ingredients

  • 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

Preparation


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.


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  • Yield: Serves: 4 (serving size: 1 1/4 cups)

Nutritional Information

Calories per serving: 320
Fat per serving: 16g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 15g
Carbohydrate per serving: 34g
Fiber per serving: 3g
Cholesterol per serving: 49mg
Iron per serving: 1mg
Sodium per serving: 557mg
Calcium per serving: 292mg