Cajun Shrimp-and-Corn Bisque
- 4 cups fat-free milk
- 2 cups diced peeled baking potato
- 1 tsp Cajun seasoning for seafood (such as Chef Paul Prudhomme's Seafood Magic)
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cans no-salt-added cream-style corn ((14 3/4-ounce))
- 1 lb 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.
