Curried Corn Soup with Shrimp | RICARDO

Ingredients

• 12 ears of corn, husks removed or 8 cups (1.2 kg) thawed frozen corn kernels
• 2 garlic cloves, chopped
• 1 onion, chopped
• 1 tbsp fresh ginger, chopped
• 2 tsp curry powder
• 1 tsp turmeric
• 1/4 cup (55 g) butter
• 4 cups (1 litre) chicken broth
• 2 cups (500 ml) water
• 2 cups (340 g) potatoes, peeled and cubed
• Plain yogurt, for serving (optional)
• 1 lb (450 g) medium shrimp (20-30), shelled, deveined, each cut into 2 pieces
• 1 tsp smoked paprika
• 3 tbsp butter
• 1 tbsp (15 ml) lime juice
• 1/4 cup (10 g) cilantro stems and leaves, finely chopped