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.

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