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Ingredients:
1 red bell pepper, roasted, peeled, seeded and chopped
1 cup chopped onion
1 garlic clove, minced
1 cup fresh corn kernels
1 cup low fat milk
3/4 teaspoon cornstarch
2 tablespoons water
salt to taste
8 ounces medium shrimp, peeled
1 tablespoon shredded fresh basil
Preparation:
Coat a nonstick skillet or saute pan with vegetable oil spray, heat over medium heat, saute the onion and garlic until soft, app. 5 minutes. Add the onion, garlic and corn to a blender or food processor and blend for 15 seconds. Transfer corn mixture to a large saucepan over medium heat. Stir in 1/2 cup milk and cook 15 minutes, stirring constantly. Stir in the remaining milk, cover and reduce heat to low, cook 10 more minutes.
Strain the soup through a fine meshed sieve. Discard pulp and return the soup to the saucepan. In a small bowl, stir the cornstarch and water, then stir into the soup. Add salt, raise heat to high and bring to a boil. Then reduce heat and simmer until soup thickens, stirring frequently. Add shrimp and cook for 3 to 5 minutes, till shrimp turns pink. Add basil and red pepper and serve.
Makes 2-3 servings
