This is my version of corn & shrimp soup from Cooking Light (my favorite cook book!)
3 cups chicken stock - divided (can be replaced by veggie stock)
3 cups frozen corn -divided
2 pounds potatoes
1 red bell pepper
1 green bell pepper
1 cup milk (I used soy)
1 tsp. oregano
1/2 tsp. salt
1/4 tsp. black pepper
Peel potatoes, cut into 1 inch chunks and put in pot. Boil for 10 - 12 minutes.
At the same time place 2 cups frozen corn in blender with 1 cup stock and blend. Set aside.
Chop onion and peppers and in large pan saute for 5-7 minutes. Add remaining stock, milk and corn mixture and bring to a boil. Lower heat and simmer for 5 minutes. Stir in potatoes, remaining corn and seasonings and simmer for an additional 5 minutes or until heated thoroughly.
Serve with fresh baked french bread.