Curried Corn Soup

(from Better Homes and Gardens “Eat Well; Lose Weight” Cookbook)

 

2 tsp. canola oil

1 C. finely chopped green and / or red sweet pepper (I leave this out)

¼ to ½ finely chopped onion

2 tsp. curry powder (I use less)

¼ tsp. salt

¼ tsp. pepper

3 cups fresh corn kernels or one 16-oz. pkg. frozen whole kernel corn, thawed

1 cup reduced-sodium chicken broth

3 cups milk

8 oz. shrimp (I use more - EJ, you could leave this out.)

1 Tbsp. snipped fresh cilantro

1/3 cup plain yogurt for garnish (I use a 6 oz. cup of yogurt added to the soup before blending)

Fresh cilantro sprigs for garnish

 

1 – In a large saucepan heat oil over medium-high heat. Add sweet pepper and onion; cook about 4 minutes or until tender, stirring occasionally. Add curry powder, salt, and pepper; cook and stir for 1 minute more. In a separate pan cook the shrimp.

 

2 – Stir in corn and chicken broth. Bring to boiling; reduce heat. Cover and cook about 5 minutes or until corn is tender. Cool about 10 minutes.

 

3 – Transfer the corn mixture to a blender or food processor. Add ½ cup of milk. Cover and blend until mixture is nearly smooth. (I like it chunky.) Return pureed mixture to saucepan; stir in remaining 2 ½ cups milk and cooked shrimp. Heat through – do not boil. Stir in snipped cilantro.

 

4 – Serve in bowls and top with cilantro springs and yogurt. Makes 4 servings (about 2 cups each).