Cajun Shrimp-and-Corn Bisque

Cajun Shrimp-and-Corn Bisque

4 cups fat-free milk
2 cups diced peeled baking potato
1 teaspoon Cajun seasoning for seafood (such as Chef Paul Prudhomme's Seafood Magic)
1/4 teaspoon salt
1/4 teaspoon pepper
2 (14 3/4-ounce) cans no-salt-added cream-style corn
1 pound large shrimp, peeled and deveined

Combine the first five ingredients in a Dutch oven, and bring to a boil. Reduce heat, and simmer the milk mixture for 10 minutes, stirring occasionally. Stir in the corn, and bring to a boil. Add the shrimp, and cook for 2 minutes or until shrimp are done.

Yield: 4 servings (serving size: 2 cups)

CALORIES 394 (6% from fat); FAT 2.8g (sat 0.7g,mono 0.6g,poly 1.1g); PROTEIN 30.5g; CHOLESTEROL 134mg; CALCIUM 359mg; SODIUM 525mg; FIBER 2.8g; IRON 3.2mg; CARBOHYDRATE 64.5g