Seafood Bisque

• 1 tablespoon lite olive oil
• 4 red sweet peppers, seeded,ribs removed & chopped
• 12 cup onion, chopped
• 14 cup apple, peeled & chopped
• 12 cup carrot, peeled & grated
• 4 cups low sodium chicken broth
• 12 cup fresh corn kernels or 12 cup canned corn kernels or 12 cup frozen corn kernel
• 14 teaspoon hot crushed red pepper flakes
• 14 cup tarragon vinegar
• 1 tablespoon fresh lime juice
• 2 tablespoons fresh cilantro, chopped
• salt & pepper
• 12 cup shrimp, peeled & deveined
• 12 cup scallops (cut in half if large)
• 14 cup imitation crabmeat, shredded (or real)

1. Heat oil in a 4 quart saucepan (medium heat) and add peppers, onion, apple& carrot.
2. Stir fry for about 7 minutes or until the onion is translucent.
3. Add chicken stock& bring to a boil over high heat.
4. Reduce heat and simmer patially covered for 25 minutes.
5. Puree soup in a blender and return to the saucepan.
6. Stir in the corn, hot pepper flakes, tarragon vinegar, cilantro salt& pepper.
7. Bring to a boil over medium heat, simmer uncovered for 7 minutes.
8. Add shrimp, scallops& crab remove from heat cover and let sit for 5 minutes Serve Note: You may make the soup in advance up to adding the seafood.
9. Bring slowly to a boil add seafood cover and let sit for 5 minutes& serve.

olive oil, red sweet peppers, onion, apple, carrot, chicken broth, corn kernels, red pepper, tarragon vinegar, lime juice, fresh cilantro, salt, shrimp, imitation crabmeat

Taken from www.food.com/recipe/seafood-bisque-19133 (may not work)