Healthified Curried Corn Soup

Healthified Curried Corn Soup

Healthified Curried Corn Soup
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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.



  • 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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