Healthified Curried Corn Soup

 

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) Green Giant® Valley Fresh Steamers® frozen Niblets® 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

• 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.
• 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 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.
• 4 To serve, spoon soup into soup bowls. Top individual servings with yogurt and cilantro sprigs.
• 5 *Note: If using a food processor, process half the mixture at a time using 1/4 cup of the milk with each half.