Charles Pierce
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Serve in chilled bowls, garnished with shrimp.

Nutrition Facts

320 calories; fat 16g; saturated fat 4g; mono fatg; poly fatg; protein 15g; carbohydrates 34g; fiber 3g; cholesterol 49mg; iron 1mg; sodium 557mg; calcium 292mg.