Cool and Creamy Shrimp Soup #RSC

• 3 tablespoons olive oil
• 1 small sweet onion, finely diced
• 1 teaspoon mild curry powder
• 2 garlic cloves, finely chopped
• 1 12 lbs fresh shrimp, peeled and cleaned (small)
• 16 ounces white corn kernels, thawed if frozen
• 12 cup Hidden Valley Original Ranch Dressing
• 12 cup Greek yogurt
• 2 cups buttermilk
• 2 teaspoons sea salt
• 2 teaspoons fresh ground black pepper
• 2 teaspoons Tabasco sauce
• 2 tablespoons chives, finely minced

1. Saute onion, curry and garlic until onion is translucent.
2. Add shrimp and saute until shrimp is just pink about five minutes.
3. Remove from heat and cool completely.
4. Place 2 cups corn, ranch dressing, yogurt and buttermilk in a food processor and blend until smooth.
5. Transfer to large storage container.
6. Add remaining corn, shrimp mixture, salt, pepper and Tabasco, stirring well.
7. Cover and refrigerate for at least 2 hours.
8. Serve soup in chilled bowls, sprinkling top with chives.

olive oil, sweet onion, curry powder, garlic, shrimp, white corn, valley, greek yogurt, buttermilk, salt, fresh ground black pepper, tabasco sauce, chives

Taken from www.food.com/recipe/cool-and-creamy-shrimp-soup-rsc-494951 (may not work)