Vegetable Bisque with Seafood ( Shrimp)

This was an old Cooking Light recipe from September 2004. It's quick to throw together and a nice light recipe.

 3 cups  whole kernel corn, frozen -- thawed & divided
  2 cups  low-sodium chicken broth -- divided
  1 tablespoon  olive oil
  1 cup  onion -- chopped
  1 cup  green bell pepper -- chopped
  1 cup  red bell pepper -- chopped
  1 cup  skim milk
     3/4  pound  medium fresh shrimp -- peeled
     1/4  cup  fresh cilantro -- chopped
     1/4  cup  fresh parsley -- chopped
     1/4  teaspoon  salt
     1/8  teaspoon  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

Now stir in 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. 

 Yummo --quick and easy light meal. Sorry photo a little blurry as soup was steaming hot.