Orange Marmalade From Spain
93% less sat fat • 34% less sodium than the original recipe. The key to creamy soup without the cream? Fat-free milk and yogurt. Once you’ve mastered this recipe, mix it up with chicken breast or swap out the shrimp with another type of seafood.
INGREDIENT :
- 2teaspoons canola oil
- 1cup finely chopped green and/or red sweet pepper
- 1/4cup finely chopped onion
- 2teaspoons curry powder
- 1/4teaspoon salt
- 1/4teaspoon black pepper
- 1package (12 oz) frozen corn
- 1cup Progresso reduced-sodium chicken broth
- 3cups fat-free milk
- 8ounces peeled and deveined cooked medium shrimp, thawed and drained if frozen, and halved, if desired
- 2tablespoons snipped fresh cilantro
- 1/3cup Yoplait fat free plain yogurt
- Fresh cilantro sprigs
RECIPE DIRECTION :
- 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.
