Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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:

Browse by categories