1 Tbs butter or margarine
2 Tbs finely chopped onion
3 Tbs all-purpose flour
2 tsp curry powder
2 cans (14-1/2 oz. each) chicken broth
2 Tbs fresh lime juice
1/4 cup honey
1 cup whole kernel corn, fresh or frozen
1 cup whole milk
1/2 lb cooked bay shrimp
In a medium saucepan, melt butter over medium heat. Add onion; 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.