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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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recipe from Men's Health Ingredients:
1 potato, peeled and cubed |
2 cups chicken broth |
1 tablespoon olive oil |
2 scallions, thinly sliced |
1 small red bell pepper, chopped |
1 small green bell pepper, chopped |
2 cups frozen corn, thawed |
1 teaspoon cumin seed |
1/4 teaspoon salt |
2 cups milk |
3/4 lb small shrimp, peeled and deveined |
1 dash ground red pepper |
1/4 cup chopped fresh cilantro |
Directions:
1. Cook the potato in water in a medium covered saucepan for 15 minutes, or until tender. Drain. Add 1 cup of the broth. Mash with a fork, potato masher, or hand-held immersion blender until free of lumps.
2. Heat the oil in a large saucepan over medium-high heat. Add the scallions and bell peppers. Cook, stirring frequently, for 5 minutes, or until the vegetables are soft.
3. Add corn, cumin seeds, salt, potato mixture, and remaining 1 cup broth. Bring to a boil. Reduce the heat to low, cover, and simmer for 5 minutes. Add the milk and return to a simmer. Add the shrimp and simmer, stirring occasionally, for 1 to 2 minutes, or until opaque. Stir in the ground red pepper and cilantro.
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