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Soup Recipes

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Shrimp and Corn Bisque (Serves 6-8)

This full-flavored soup is an easy way to add flair to either a luncheon or dinner menu.  After all, most folks hold shrimp in high esteem, especially when served in this creative manner.

1 (16-ounce) package frozen whole kernel corn,
   thawed and divided (3 cups)
2 cups chicken broth (or 2 cups water
   and 2 teaspoons chicken base or bouillon)
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup nonfat milk
3/4 pound medium uncooked frozen shrimp,
   thawed with tails removed
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped parsley

1. Combine 2 cups corn and 1 cup broth in a blender;     cover and process until smooth.  Set pureed corn aside.

2. Heal oil in large soup kettle over medium heat.  Add     onion, green pepper and red pepper; sauté 5 minutes or     until tender.

3.  Stir in pureed corn mixture, remaining 1 cup broth and     milk; bring to a boil.  Cover, reduce heat and simmer 5     minutes.

4. Add remaining 1 cup corn, shrimp, salt, pepper and     parsley; cover and simmer 5 minutes or until shrimp is     done.

Nutritional information per serving
174 calories, 16 grams protein, 3 grams fat, 23 grams carbohydrate, 3 grams fiber, 87 milligrams cholesterol., 295 milligrams sodium