VEGETABLE BISQUE WITH SEAFOOD

3 cups frozen whole kernel corn, thawed, divided use
2 cups low-sodium chicken broth, divided use
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup skim milk
3/4 pound medium fresh shrimp, peeled
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper

Combine 2 cups corn and 1 cup broth in a blender; cover and process until smooth. Set pureed corn aside.

Heat oil in a large saucepan over medium heat. Add onion, and green and red bell peppers; saute 5 minutes or until tender.

Stir in pureed corn mixture, remaining 1 cup broth, and milk; bring to a boil. Cover, reduce heat, and simmer 5 minutes.

Add remaining 1 cup corn, shrimp, and remaining ingredients; cover and simmer 5 minutes or until shrimp is done.

Makes 7 servings (1 cup each)
Source: Cooking Light magazine, September 1994

Category:  Soups
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