Cajun Shrimp-and-Corn Bisque

Recipe By : Cooking Light Magazine, Jan., '98

8 Points per serving

4 cups fat-free milk

2 cups diced peeled baking potato

1 teaspoon Cajun seasoning for seafood (i.e. Chef Paul Prudhomme's Seafood Magic)

1/4 teaspoon salt

1/4 teaspoon pepper

2 14-3/4 oz cans no-salt-added cream-style corn

1 pound large shrimp -- peeled and deveined

Combine first 5 ingredients in a Dutch oven, and bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Stir in corn, and bring to a boil. Add shrimp, and cook 2 minutes or until shrimp are done.

Servings : 4

serving size: 2 cups

Nutritional analysis, per recipe: 394 calories, 2.8 g. fat, 2.8 g. fiber, 134 mg. cholesterol, 525 gm. sodium, 359 mg. calcium