Vegetable Bisque With Seafood

• 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

1. Combine 2 cups corn and 1 cup broth in a blender; cover and process until smooth.
2. Set pureed corn aside.
3. Heat oil in a large saucepan over medium heat.
4. Add onion and the next 2 ingredients; saute 5 minutes, or until tender.
5. Stir in pureed corn mixture, remaining 1 cup broth and milk.
6. Bring to a boil; cover, reduce heat and simmer for 5 minutes.

kernel corn, chicken broth, olive oil, onion, green bell pepper, red bell pepper, milk, fresh shrimp, fresh cilantro, fresh parsley, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=878901 (may not work)