Go to: Just Soup Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
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 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.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.