| 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>
A Message from our Provider:
“Life: the time God gives you to determine how you spend eternity”