Ingredients for Curried Corn And Shrimp Soup
- Reduced Sodium Chicken Broth
- Tart Apples
- 1 medium onion (chopped)
- Curry Powder
- Red Bell Pepper
- 1 cup buttermilk
- 2 tablespoons lime juice
- Canned Corn Niblets
- Fresh Cilantro
- Baby Shrimp
- 1/4 cup chopped fresh cilantro
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How to Make Curried Corn And Shrimp Soup
- In a 4- to 5-quart pan, combine 4 cups chicken broth, 2 medium apples (peeled, cored, and chopped), 1 medium onion (chopped), and 2 tablespoons curry powder over high heat.
- Bring to a boil, then reduce heat and simmer until apples are very tender (about 30 minutes), stirring occasionally.
- Let the soup cool slightly, then carefully transfer to a blender (in batches if necessary) and puree until completely smooth.
- While the soup cools, finely dice 1 red bell pepper; set aside a few thin strips for garnish.
- In a large soup tureen or pot, combine the pureed soup, 1 cup buttermilk, 2 tablespoons lime juice, and 2 cups fresh or frozen corn kernels. Stir well to combine.
- Stir in 1/4 cup chopped fresh cilantro.
- Gently stir in 1 pound cooked shrimp (peeled and deveined).
- Ladle the soup into bowls.
- Garnish each bowl with the reserved red bell pepper strips and a sprinkle of fresh cilantro.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
65g
Fat
6g
Carbs
9g
