Buttermilk-Corn Soup with Shrimp

Ingredients

• 3 cups buttermilk 
• 1 teaspoon chili powder 
• 0.5 teaspoon cumin 
• 3 cups corn kernels fresh (from 4 medium ears)
• 1 clove garlic minced
• 3 tablespoons olive oil 
• 1 medium onion chopped
• 15 servings salt and pepper black freshly ground
• 12 oz shrimp deveined peeled

Equipment

• food processor
• bowl
• paper towels
• sauce pan
• pot
• blender

Directions

1. Place shrimp in a medium saucepan.
2. 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.
3. Drain and pat dry with paper towels.
4. Transfer to a bowl, cover and refrigerate until ready to serve soup.
5. Warm 2 Tbsp. oil in a large pot over medium heat.
6. Add onion and cook, stirring occasionally, until softened, 6 to 8 minutes.
7. 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.
8. Transfer half of corn mixture to a food processor or blender.
9. Add 1 cup buttermilk and puree until smooth, at least 2 minutes, stopping and scraping down sides occasionally.
10. 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.
11. Serve in chilled bowls, garnished with shrimp.