Shrimp & Corn Chowder

1/2 cup chopped onion
2 cloves garlic, minced
2 15 oz cans whole kernel corn, drained
2 cups skim milk
2/3 cup fat free evaporated skim milk
2 jalapeno peppers, seeded and minced
1 green pepper, seeded and chopped
1 1/2 tsp cornstarch
2 tbsp water
1/4 tsp salt
1 lb unpeeled shrimp
2 tbsp minced cilantro (optional)

Saute onion and garlic until onion softens. Puree onion, garlic and 1 can of corn in blender; return to saucepan, add other can of corn and milk. Cook over medium low heat stirring occasionally for 10-15 minutes. Add evaporated milk, jalapeno and green pepper. Combine cornstarch and water, add and stir well. Simmer 20 more minutes, stirring frequently until thickened. Meanwhile peel shrimp; add shrimp and cook 3-5 more minutes. Stir in cilantro if using.

1/4 (appx 1 3/4 cups)=360 calories/3 g. fat/5 g. fiber
1/6 (appx 1 1/8 cups)=240 calories/2 g. fat/3 g. fiber