| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 7 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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). 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>
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