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Chipotle Corn and Shrimp Soup

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
1 Salt
1 White pepper


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.




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