Thursday, February 11, 2010

a day for soup

I just made this soup, which I made once last year (thanks to Katy's wonderful wedding present, a year of Cooking Light) and somewhat forgot about. The snow today made me want soup, and I remembered how good this was, googled it, and found it while at Target. :) Bought the stuff I didn't have, and came home and made it while Clint hung things on our walls. Yay for snowy days and warm soup and staying inside!

I modified the recipe a little bc Target was charging like $2.69 per bell pepper and we don't even like them that much, so I didn't put them in (except for the ones in the can of corn). Also they didn't have Serrano peppers and I googled them and they are hotter than jalepenos, so I substituted with mostly poblano (bc I knew they had a good flavor) and a little jalepeno (who knew a fresh jalepeno was like, 6 cents?!) to put a little heat back into it. The poblano pepper was a perfect substitute as it kinda filled in for the bell peppers too. YUM!!! It is very creamy despite the fact that there is no cream in it. The little flour at the beginning and the potatoes go a long way. I ate WAY more than a serving!!!


* 2 tablespoons butter (I used smart balance and some calorie free oil spray)
* 1 cup chopped green onions
* 1/2 cup chopped red bell pepper
* 2 tablespoons finely chopped serrano chile (about 1 small)
* 1 (4.5-ounce) can chopped green chiles, undrained
* 3 tablespoons all-purpose flour
* 1 1/2 cups 2% reduced-fat milk
* 1 1/2 cups fat-free, less-sodium chicken broth
* 1 1/2 cups frozen Southern-style hash brown potatoes, diced, thawed
* 1/2 teaspoon salt
* 1/2 teaspoon ground cumin
* 1 (15.25-ounce) can whole-kernel corn with red and green peppers, drained
* 1 pound peeled and deveined small shrimp
* 2 tablespoons chopped fresh cilantro


Melt butter in a large Dutch oven over medium-high heat. Add onions, bell pepper, and serrano chile to pan; sauté 2 minutes or until tender, stirring frequently. Add canned chiles to pan; cook 1 minute. Add flour to pan; cook 1 minute, stirring constantly. Stir in milk and next 5 ingredients (through corn); bring to a boil. Cook 5 minutes or until slightly thick. Stir in shrimp; cook 1 minute or until shrimp are done. Remove from heat; stir in cilantro.

Nutritional Information
Serving Size: 1 cup

Calories: 212
Fat: 6.7g (sat 3.4g,mono 1.5g,poly 0.7g)
Protein: 19.3g
Carbohydrate: 18.3g
Fiber: 2.2g
Cholesterol: 130mg
Iron: 2.5mg
Sodium: 702mg
Calcium: 131mg

Let me know if you make this! I'd love to hear if you liked it.

The apartment is coming along but still not ready for its close up. We hung some things, but a pretty large glass plate then decided to fall back down and crash on top of my newly painted desk and crack into a zillion pieces. So I spray painted the scratches (yes, inside our apt) and pouted for a bit and got nothing else done. So there it is. Photos still to come. Sorry! I did score a lamp shade I really had wanted at Target for $4.24 though. Good things come to those who wait (and forget about things they saw at full price a long time ago and liked)! :) It looks perfect on the desk, even if it is a little big for the lamp I have it on right now. I'll just switch it out when I come across a taller lamp on sale somewhere. :) Me and Clint laughed at it bc it looks like it has too long of pants on or something. But I don't care. It's pretty.

1 comment:

Lindsay said...

Hi Lauren-new to your blog but tried the soup but exchanged chicken for shrimp (I'm allergic). It's delicious! Thanks :) Also, I think you live in my old apartment complex-noticed the marble and blinds-Post, right? Awesome place. Sarah is the best. Hope you're loving it!