Chilled Corn And Shrimp Soup

• 1/2 cup chopped sweet onion
• 3 tablespoons olive oil
• 1-1/2 pounds uncooked small shrimp, peeled and deveined
• 2 garlic cloves, minced
• 1 teaspoon curry powder
• 2 cups buttermilk
• 1 package (16 ounces) frozen shoe-peg corn, thawed, divided
• 1 cup reduced-fat sour cream
• 1 teaspoon hot pepper sauce
• 1 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 2 tablespoons minced chives

1. In a large skillet, saute onion in oil until tender. Add the shrimp, garlic and curry; saute until shrimp turn pink, 4-6 minutes longer. Remove from the heat and set aside.
2. In a blender, combine the buttermilk, 2 cups corn, sour cream, pepper sauce, salt and pepper. Cover and process until smooth; transfer to a large bowl. Add remaining corn and shrimp mixture. Cover and refrigerate for at least 3 hours. Garnish servings with chives.

sweet onion, olive oil, shrimp, garlic, curry powder, buttermilk, frozen shoepeg corn, sour cream, hot pepper, salt, ground pepper, chives

Taken from www.tasteofhome.com/recipes/chilled-corn-and-shrimp-soup/ (may not work)