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