 | Vegetable Bisque with Seafood
3 cups of frozen whole kernel corn;
2 cups of low-sodium chicken broth;
1 tablespoon of Olive oil
1 cup of chopped onion
1 cup of chopped green bell pepper
1 cup of chopped red bell pepper
1 cup of skim milk
3/4 pound of medium fresh shrimp; peeled
1/4 cup of chopped fresh cilantro
1/4 cup of chopped fresh parsley
1/4 teaspoon of salt
1/8 teaspoon of 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; sauté 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). Posted to MC-Recipe Digest V1 #210 Date: Wed, 21 Aug 1996 13:10:34 +0000 From: Patti McCoy <patti-will-mccoy@postoffice.worldnet.att.net> |
-