Vegetable bisque with seafood
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Frozen whole kernel corn -- |
| Thawed and divided | ||
| 2 | cups | Low-sodium chicken broth -- |
| Divided | ||
| 1 | tablespoon | Olive oil |
| 1 | cup | Chopped onion |
| 1 | cup | Chopped green bell pepper |
| 1 | cup | Chopped red bell pepper |
| 1 | cup | Skim milk |
| ¾ | pounds | Medium fresh shrimp -- |
| Peeled | ||
| ¼ | cup | Chopped fresh cilantro |
| ¼ | cup | Chopped fresh parsley |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
Directions
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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