Categories: Soup

Ingredients

• 1 cans corn
• 1 c. chicken or veg. broth
• 1 T. olive oil
• 1/2 large celery stalk, finely chopped
• 1/2 large carrot, peeled and finely chopped
• 1/8 c. onion, finely chopped
• 3/4 c. cooked shrimp, cubed
• 1 T corn starch
• 1/4 c. skim milk
• sea salt
• pepper

Directions

1. Heat 2 T olive oil in small saucepan.

2. Saute celery, carrot and onion until slightly softened.

3. Do not drain veggies, pour them with any excess oil into soup pot.

4. Pour one can of corn and only 1/4 cup of milk into blender.

5. Puree until desired consistancy. (I like some lumps)

6. Pour puree into large pot.

7. Add can of whole kernel corn and broth to soup pot.

8. Bring to a boil and then reduce to a simmer.

9. While that is heating put corn starch into a small bowl.

10. Pour in 1/2 T or so of water and stir until paste starts to form.

11. Put paste and other 1/4 c. of milk into pot.

12. Add shrimp and simmer 20 min. (stir often, so bottom won’t stick)

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