Jordon has been on a bit of a soup kick lately.  Here is one his favorites.

Ingredients

• 2 teaspoons canola oil
• 1 cup finely chopped green and/or red sweet pepper
• 1/2 cup finely chopped onion
• 2 teaspoons curry powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups fresh corn kernels or one 16 ounce package frozen whole kernel corn, thawed (about 3 cups)
• 1 cup reduced sodium chicken broth
• 3 cups fat-free milk
• 8 ounces peeled and deveined cooked medium shrimp
• 2 tablespoons snipped fresh cilantro
• 1/3 cup plan yogurt
• Fresh cilantro sprigs

Directions

1. In a large saucepan heat oil over medium-high heat.  Add sweet pepper and onion; cook about 4 minutes or until pepper, stirring occasionally, Add curry powder, salt and pepper, cook and stir for one minute.
2. Stir in corn and chicken broth.  Bring to boil and then reduce heat.  Cover and cook about 5 minutes or until corn is tender.  Cool about 10 minutes.
3. Transfer the corn mixture to a blender or food processor.  Add 1/2 cup of milk.  Cover and blend or process until mixture is nearly smooth.  Return pureed mixture to saucepan; stir in remaining 2 1/2 cups milk and shrimp.  Heat through (do not boil).  Stir in snipped cilantro.
4. To serve, spoon soup into soup bowls.  Top individual servings with yogurt and cilantro sprigs. Makes 4 servings.