Corn And Shrimp Soup

• 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

1. Melt butter in 5-quart pan over medium-high heat.
2. 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).
3. Ladle soup into 4 bowls.
4. Offer cheese and remaining salsa at the table.
5. Makes 4 servings.

margarine, onion, ground cumin, chicken broth, cornstarch, corn kernels, red bell pepper, salsa, shrimp, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=246932 (may not work)