Chilled Avocado Soup with Seared Chipotle Shrimp

Ingredients

• 1.5 cups avocado diced peeled ( 2)
• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper black freshly ground
• 7 ounce chipotle chiles in adobo sauce canned
• 1 tablespoon cilantro leaves fresh chopped
• 2 tablespoons cilantro leaves fresh chopped
• 1 cup corn kernels fresh ( 2 ears)
• 1  garlic clove minced
• 0.5 teaspoon ground cumin 
• 0.3 teaspoon kosher salt 
• 1 tablespoon juice of lime fresh
• 2 tablespoons juice of lime fresh
• 1 teaspoon lime rind grated
• 0.8 cup cup heavy whipping cream sour reduced-fat
• 3 cups lower-sodium chicken broth fat-free
• 0.3 cup onion red finely chopped
• 0.8 pound shrimp deveined peeled

Equipment

• food processor
• bowl
• frying pan
• ladle
• blender

Directions

1. To prepare soup, place chicken broth and next 5 ingredients (through 1/4 teaspoon black pepper) in a blender or food processor, and process until smooth. Cover and chill.
2. To prepare lime cream, combine sour cream and next 3 ingredients (through 1/2 teaspoon black pepper) in a bowl; stir well. Cover and chill.
3. To prepare the shrimp, sprinkle shrimp with cumin, 1/2 teaspoon pepper, and 1/4 teaspoon salt; set aside.
4. Remove 1 chipotle chile and 1 tablespoon adobo sauce from can, and finely chop chile. Reserve remaining chiles and adobo sauce for another use.
5. Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray.
6. Add shrimp, and cook 2 minutes. Turn shrimp over.
7. Add corn, onion, and garlic; saut for 2 minutes.
8. Add chopped chipotle chile, 1 tablespoon adobo sauce, and 1 tablespoon lime juice; saut for 2 minutes or until shrimp are done and vegetables are crisp-tender.
9. To serve, ladle about 1/2 cup soup into each of 8 bowls. Top with 1 1/2 tablespoons lime cream, one-eighth of shrimp, and about 2 tablespoons corn mixture.