Monday, March 14, 2011

Corn Bisque with Shrimp








Category: Soups
Difficulty Rating: Easy
Healthy

Having a pot of soup simmering on the stove makes me smile. There's something about the aroma filling the kitchen as it cooks. It says "You are home. Be at Peace". I made this last night for the first time in years and remembered why I liked it so much. It's light, subtle but soooo satisfying. Common Sense Tip: Yep--it has a potato in it. Come On! One small potato used in a whole soup recipe won't kill you. Or maybe it will? If so you can always substitute a little cornstarch or arrowroot mixed with water INSTEAD of a potato and stir it in until it thickens. Yield: 7 cups, Only 174 calories per cup. Serves 4 adults very well . From Mildred Sherrer in Bay City, Texas for Cooking Light Magazine.

Ingredients:

3 C frozen whole kernel corn, thawed and divided
2 C low sodium chicken broth, divided into two separate cups
1 T olive oil
1 C chopped onion
1 C chopped red bell pepper
1 C skim or 1% fat milk OR coconut milk
1 lb medium fresh shrimp, peeled ( I used the peeled, cooked shrimp that comes with a shrimp cocktail sauce in the ready-made lunch section of the meat counter at Costco--excellent shrimp!)
1/4 C chopped fresh cilantro (try not to get too many stems, and chop fine)
1/4 C chopped fresh parsley (I use Italian flat leaf)
1/4 -1t salt ( salt to taste)
1/8 t pepper
1 small peeled raw potato, cut in small chunks

Combine 2 C corn and 1 C 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 C broth, and milk; bring to a boil. Add a small peeled potato, cut in chunks, to thicken. If you do not wish to use a potato--mix 1 T cornstarch or arrowroot with 3 T warm water and add to soup. Stir until it thickens.  Cover, reduce heat, and simmer 5-30 minutes. Stir occasionally. Add remaining 1 C corn, shrimp, and remaining ingredients; cover and simmer 5 minutes. Yield: 7 C (serving size:1 C)

Note: I like the subtle taste of this soup. But if you like things a little more spicy, add 1/8 t Cayenne pepper.

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