Corn And Shrimp Soup - cooking recipe

Ingredients

2 Tbsp. margarine
1 small onion, finely chopped
1/2 tsp. ground cumin
3 1/2 c. chicken broth
1 Tbsp. cornstarch
2 1/2 c. fresh corn kernels or frozen corn kernels, thawed
1 large red bell pepper, seeded and chopped
1/2 to 3/4 c. salsa
1 lb. medium size shrimp, shelled and deveined
1 1/2 c. (6 oz.) shredded jalapeno flavored Jack cheese

Preparation

Melt butter in 5-quart pan over medium-high heat.
Add onion and cumin, stirring often, until onion is soft (about 10 minutes). Blend 1 to 2 tablespoons of the broth with cornstarch and pour into pan with remaining broth, corn, bell pepper and 1/4 cup salsa. Bring to a boil over high heat, stirring. Add shrimp and cook until shrimp turn pink (3 to 5 minutes).
Ladle soup into 4 bowls.
Offer cheese and remaining salsa at the table.
Makes 4 servings.