Vegetable Bisque With Seafood - cooking recipe

Ingredients

3 c. frozen whole kernel corn, thawed and divided
2 c. low-sodium chicken broth, divided
1 Tbsp. 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 tsp. salt
1/8 tsp. pepper

Preparation

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 the 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 for 5 minutes.