| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Cajun Bean, Corn and Shrimp Bisque

1/2 cup chopped onion
3/4 teaspoon dried thyme leaves, (or more to taste)
1/2 teaspoon dried marjoram leaves, (or more to taste)
1/2 teaspoon crushed red pepper
1 tablespoon butter or margarine
2 tablespoons all-purpose flour
3 1/2 cups fat-free milk
1 medium potato, peeled and diced
1 cup small broccoli florets
1 (15-ounce) can red or pink beans, rinsed, drained
1 cup frozen thawed or canned cream=style corn
8 ounces peeled, deveined shrimp, (or more if desired)

1. Sauté onion, thyme, marjoram and crushed red pepper in butter in large saucepan until onion is tender, about 5 minutes. Stir in flour and cook 1 minute longer.
2. Stir in milk and potato; heat to boiling. Reduce heat and simmer, covered, 5 minutes.
   Add broccoli, beans and corn, and simmer, covered, until vegetables are tender, about 10
   minutes, adding shrimp during the last 5 minutes.

Makes 4 servings.

NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Nutrient Information Per Serving:Calories 344Carbohydrate 51 gProtein 25 gFat 6 gFolate 175 mcgDietary Fiber 8 g% Calories from Fat 15 Sodium 857 mgCholesterol 99 mgCalcium 310 mgPotassium 662 mg

Recipe provided courtesy of Bean Education & Awareness Network (B.E.A.N.)