Healthified Curried Corn Soup
Healthified Curried Corn Soup
Provided by: live better america
total
prep
93% less sat fat • 34% less sodium than the original recipeĀ see the comparison. 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.
Ingredients
- 2 teaspoons canola oil
- 1 cup finely chopped green and/or red sweet pepper
- 2 tablespoons snipped fresh cilantro
- 1/3 cup fat free plain yogurt
- Fresh cilantro sprigs
- 1/4 cup finely chopped onion
- 2 teaspoons curry powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package (12 oz) frozen corn
- 1 cup 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
Directions
- 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.
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