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Jordon has been on a bit of a soup kick lately. Here is one his favorites.
Ingredients
- 2 teaspoons canola oil
- 1 cup finely chopped green and/or red sweet pepper
- 1/2 cup finely chopped onion
- 2 teaspoons curry powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups fresh corn kernels or one 16 ounce package frozen whole kernel corn, thawed (about 3 cups)
- 1 cup reduced sodium chicken broth
- 3 cups fat-free milk
- 8 ounces peeled and deveined cooked medium shrimp
- 2 tablespoons snipped fresh cilantro
- 1/3 cup plan yogurt
- Fresh cilantro sprigs
Directions
- In a large saucepan heat oil over medium-high heat. Add sweet pepper and onion; cook about 4 minutes or until pepper, stirring occasionally, Add curry powder, salt and pepper, cook and stir for one minute.
- Stir in corn and chicken broth. Bring to boil and then reduce heat. Cover and cook about 5 minutes or until corn is tender. Cool about 10 minutes.
- Transfer the corn mixture to a blender or food processor. Add 1/2 cup of milk. Cover and blend or process until mixture is nearly smooth. Return pureed mixture to saucepan; stir in remaining 2 1/2 cups milk and shrimp. Heat through (do not boil). Stir in snipped cilantro.
- To serve, spoon soup into soup bowls. Top individual servings with yogurt and cilantro sprigs. Makes 4 servings.
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