Chipotle, Corn And Shrimp Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 3 | c | Nonfat milk |
| 2 | Baking potatoes, peeled and | |
| diced | ||
| 1 | t | Pureed chipotles |
| 2 | 15-ounce creamed corn | |
| 1 | lb | Peeled and deveined shrimp |
| Salt | ||
| White pepper |
INSTRUCTIONS
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@vianet.on.ca> on Sep 24, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 857
Calories From Fat: 49
Total Fat: 5.5g
Cholesterol: 586.2mg
Sodium: 3188.9mg
Potassium: 3209mg
Carbohydrates: 105.4g
Fiber: 8.3g
Sugar: 40.3g
Protein: 94g