Vegetable bisque with seafood^

7 servings

Ingredients

Quantity Ingredient
3 cups Frozen 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 shrimp, peeled
¼ cup Chopped fresh cilantro
½ cup Chopped fresh parsley
¼ teaspoon Salt
⅛ teaspoon Pepper

Directions

Combine 2 cups corn and 1 cup broth in blender; cover and blend until smoth. Set aside.

Heat oil in saucepan. Add onion and bell peppers; saute 5 minutes or until tender. Stir in pureed corn mixture, remaining broth and milk; bring to a boil. Cover, reduce heat and simmer 5 minutes.

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

Per serving: 174 cal., 14⅗ g protein, 4⅒ g (21%) fat, 22⅒ g carb., 3⅒ g fiber, 75 mg cholesterol, 2.7 mg iron, 203 mg sodium, 84 mg calcium.

Cooking Light Carolyn Shaw 8-95 Submitted By CAROLYN SHAW On 09-04-95

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