Cajun Bean, Corn & Shrimp Bisque

August 12, 2010

This low-fat soup gets its creamy texture from cream style corn rather than cream.

Makes 4 servings (about 1 2/3 cups each)

Ingredients
  • 1/2 cup chopped onion
  • 3/4 to 1 teaspoon dried thyme leaves
  • 1/2 to 3/4 teaspoon dried marjoram leaves
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon butter or margarine
  • 2 tablespoons flour
  • 3 1/2 cups fat-free milk
  • 1 medium potato, peeled, cubed
  • 1 cup small broccoli florets
  • 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged red or pink beans
  • 1 cup frozen thawed or canned cream-style corn
  • 8 to 12 ounces peeled, deveined shrimp
Preparation
  1. In a large saucepan with butter sauté onion, thyme, marjoram and crushed red pepper until onion is tender, about 5 minutes.
  2. Stir in flour and cook 1 minute longer.
  3. Stir in milk and potato; heat to boiling. Reduce heat, cover and simmer for 5 minutes.
  4. Add broccoli, beans and corn, and simmer, covered, until vegetables are tender, about 10 minutes, adding shrimp during the last 5 minutes.
Posted in: Recipes, Soups & Chilis