Chipotle, corn and shrimp soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Nonfat milk |
| 2 | Baking potatoes; (peeled and diced) | |
| 1 | teaspoon | Pureed chipotles |
| 2 | cans | (15-ounce) creamed corn |
| 1 | pounds | Peeled and deveined shrimp |
| Salt | ||
| White pepper | ||
Directions
By CATHY THOMAS The Orange County Register A beat-the-clock soup that tastes like it took hours to prepare. In a large pot, combine three cups nonfat milk, two baking potatoes (peeled and diced), one teaspoon pureed chipotles and two 15-ounce cans creamed corn.
Simmer until potatoes are fork-tender, 12-14 minutes. Add 1 pound peeled and deveined shrimp and cook two minutes. Season to taste with salt and white pepper.
Posted to CHILE-HEADS DIGEST by Leslie Duncan <duncan@...> on Sep 24, 1998, converted by MM_Buster v2.0l.