Title: Vegetable bisque with seafood
 Categories: Soups, Stews
      Yield: 7 Servings
 
      3 c  Frozen whole kernel corn --
           Thawed and divided
      2 c  Low-sodium chicken broth --
           Divided
      1 tb Olive oil
      1 c  Chopped onion
      1 c  Chopped green bell pepper
      1 c  Chopped red bell pepper
      1 c  Skim milk
    3/4 lb Medium fresh shrimp --
           Peeled
    1/4 c  Chopped fresh cilantro
    1/4 c  Chopped fresh parsley
    1/4 ts Salt
    1/8 ts Pepper
 
  Combine 2 cups corn and 1 cup broth in a blender; cover and process
  until smooth. Set pureed corn aside.
  
  Heat oil in a large saucepan over medium heat. Add onion and next 2
  ingredients; saute 5 minutes or until tender. Stir in pureed corn
  mixture, remaining 1 cup broth, and milk; bring to a boil. Cover,
  reduce heat, and simmer 5 minutes.
  
  Add remaining 1 cup corn, shrimp, and remaining ingredients; cover and
  simmer 5 minutes or until shrimp is done. Yield: 7 cups (serving
  size: 1 cup).