Corn Bisque with Shrimp

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". It's light, subtle and 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: sauté 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 Cup)

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