Ingredients

1 tablespoon butter
1 medium onion, chopped
1 pasilla chili or 1 green bell pepper, chopped (see note)
1 to 2 tablespoons minced jalapeno pepper
1 quart low-fat milk
3 cups 1/2-inch cubes of hearty-textured bread
15 1/4-ounce can whole kernel corn, drained
1/2 pound (50 to 60) small shrimp, peeled and deveined
2 tablespoons chopped fresh cilantro
Salt and freshly ground pepper, to taste

Directions

Melt butter in large saucepan over medium heat; add onion, pasilla and jalapeno. Saute, stirring occasionally, about 8 minutes. Stir in milk; bring to a low boil. Remove from heat. Place bread cubes in blender along with 2 cups of the milk mixture; puree until smooth. Return puree to remaining milk mixture in saucepan and rewarm over medium-high heat. Stir in corn, shrimp and cilantro. Cook until shrimp are pink and soup is hot, about 5 minutes. Season to taste with salt and pepper. Makes 4 servings of 1 1/2 cups each.

Note: Use either pasilla or milder green bell pepper, according to what is easily available and what suits your own preference in flavor.

Nutrition information per serving: 415 cal., 11 g fat, 26 g pro., 55 g carbo., 5 g fiber, 138 mg chol., 794 mg sodium.