| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Nonfat milk |
| 2 |
|
Baking potatoes; (peeled and diced) |
| 1 |
ts |
Pureed chipotles |
| 2 |
cn |
(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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