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Skinny Curried Corn Soup
Skinny Curried Corn Soup
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Prep Time:
20 minutes
Total Time:
45 minutes
Healthier creamy soup using fat-free milk and yogurt. Customize with chicken or different seafood options.
Ingredients:
  • 2 teaspoons canola oil
  • 1 cup finely chopped green and/or red sweet pepper
  • 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 Progresso™ 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
  • 2 tablespoons snipped fresh cilantro
  • 1/3 cup Yoplait® fat free plain yogurt
  • Fresh cilantro sprigs
Instructions:
  • Heat oil in a large saucepan over medium-high heat. Cook sweet pepper and onion for about 4 minutes until tender, stirring occasionally. Stir in curry powder, salt, and pepper; cook for 1 more minute.
  • Mix in the corn and chicken broth, bring to a boil, then lower the heat. Cover and simmer for around 5 minutes until the corn is tender. Let it cool for about 10 minutes before serving.
  • Blend the corn mixture with 1/2 cup of milk until nearly smooth. Return the pureed mixture to the saucepan, add the remaining 2 1/2 cups of milk and the shrimp. Heat through without boiling, then stir in the cilantro.
  • To present this dish, ladle the flavorful soup into bowls and garnish each serving with a dollop of creamy yogurt and fresh cilantro sprigs.
  • If using a food processor, blend half of the mixture at a time with 1/4 cup of milk for each batch.

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