Chilled Corn and Shrimp Soup Recipe

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Chilled Corn and Shrimp Soup
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  1. In a large skillet, saute onion in oil until tender. Add the shrimp, garlic and curry; saute 4-6 minutes longer or until shrimp turn pink. 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. Yield: 4 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 483.61 Kcal (2025 kJ)
Calories from fat 289.13 Kcal
% Daily Value*
Total Fat 32.13g 49%
Cholesterol 76.39mg 25%
Sodium 1797.41mg 75%
Potassium 259.73mg 6%
Total Carbs 39.16g 13%
Sugars 5.24g 21%
Dietary Fiber 1.58g 6%
Protein 12.29g 25%
Vitamin C 2.6mg 4%
Iron 1.3mg 7%
Calcium 142.9mg 14%
Amount Per 100 g
Calories 205.34 Kcal (860 kJ)
Calories from fat 122.76 Kcal
% Daily Value*
Total Fat 13.64g 49%
Cholesterol 32.44mg 25%
Sodium 763.18mg 75%
Potassium 110.28mg 6%
Total Carbs 16.63g 13%
Sugars 2.22g 21%
Dietary Fiber 0.67g 6%
Protein 5.22g 25%
Vitamin C 1.1mg 4%
Iron 0.5mg 7%
Calcium 60.7mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12
  • 14

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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