INGREDIENTS

INSTRUCTIONS

Today's Souper Bowl recipe from The Cook & Kitchen Staff at
Recipe-a-Day.com can be prepared with fresh or frozen shrimp. If you
prepare this recipe with frozen shrimp, make sure to thoroughly rinse
and defrost the shrimp prior to cooking and remove excess water with  a
clean towel if necessary.  This is one of those quick & easy soup
recipes you'll want to keep  around in your files because it makes a
great starter to nearly any  dinner and a fresh change of pace for
lunch.  If using raw shrimp, cook them as directed on the package and
set  aside. Heat oil in a large, heavy-based saucepan over medium heat.
Saute the scallions and garlic for 3 to 5-minutes until softened, but
not browned. Stir in chicken broth, corn, cooked shrimp and chili
paste or sauce. Increase heat slightly and bring to a boil, stirring
occasionally. Reduce heat and simmer for 15-20 minutes. Season to
taste and ladle into warmed soup bowls. Sprinkle with garnish and
serve at once.  Kitchen Staff Tip: If you don't happen to have
cream-style corn, you  can utilize ordinary canned or frozen corn. Just
put it in your food  processor and puree the corn for a few seconds
until it is creamy,  but still has texture.  Posted to
dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff
<dailyrecipe-owner@recipe-a-day.com> on Jan 21, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 305
Calories From Fat: 31
Total Fat: 3.5g
Cholesterol: 71.4mg
Sodium: 1507.7mg
Potassium: 905.4mg
Carbohydrates: 49.8g
Fiber: 11.8g
Sugar: 4.9g
Protein: 23.2g