Ingredients

1 tablespoon butter or margarine
2 tablespoons finely chopped onion
3 tablespoons all-purpose flour
2 teaspoons curry powder
Two 14 1/2 ounce cans chicken broth
2 tablespoons fresh lime juice
1/4 cup honey
1 cup whole kernel corn, fresh or frozen
1 cup whole milk
1/2 pound cooked bay shrimp
Salt, optional

Directions

In medium saucepan, melt butter over medium heat. Add onions; cook and stir 3 to 5 minutes or until onions are tender. Stir in flour and curry powder; cook and stir 1 minute. Whisk in chicken broth, lime juice and honey. Bring to a boil; stir in corn. Reduce heat and simmer 3 minutes. Remove from heat; stir in milk and shrimp. Season with salt if desired. Transfer soup to bowl; cover and refrigerate at least 2 hours, until well chilled. Makes 4 servings.

Nutrition information per serving: 280 cal., 20 g pro., 35 g carbo., 2 g dietary fiber, 7 g fat, 127 mg chol., 873 mg sodium.<