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Vegetable bisque with seafood

Yield: 7 Servings

Ingredients:

• 3 c Frozen whole kernel corn -- Thawed and divided
• 2 c Low-sodium chicken broth -- Divided
• 1 tb Olive oil
• 1 c Chopped onion
• 1 c Chopped green bell pepper
• 1 c Chopped red bell pepper
• 1 c Skim milk
• 3/4 lb Medium fresh shrimp -- Peeled
• 1/4 c Chopped fresh cilantro
• 1/4 c Chopped fresh parsley
• 1/4 ts Salt
• 1/8 ts Pepper

Instructions:

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 next 2 ingredients; 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. Yield: 7 cups (serving size: 1 cup). Recipe By : Cooking Light Sept 1994 page 116 From:

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