Ingredients
2
teaspoons canola oil
1
cup finely chopped green and/or red sweet pepper
1/4
cup finely chopped onion
2
teaspoons curry powder
1/4
teaspoon salt
1/4
teaspoon black pepper
1
package (12 oz) frozen corn
1
cup Progresso™ reduced-sodium chicken broth
3
cups fat-free milk
8
ounces peeled and deveined cooked medium shrimp, thawed and drained if frozen, and halved, if desired
2
tablespoons snipped fresh cilantro
1/3
cup Yoplait® fat free plain yogurt
Fresh cilantro sprigs
Preparation
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.
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.
Transfer the corn mixture to a blender or food processor.* Add 1/2 cup of the milk. Cover and blend or process until mixture is nearly smooth. Return pureed mixture to saucepan; stir in the remaining 2 1/2 cups milk and the 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.
*Note: If using a food processor, process half the mixture at a time using 1/4 cup of the milk with each half.
