Chipotle, Corn And Shrimp Soup Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Nonfat milk,
2: Baking potatoes, (peeled and diced)
1 tsp: Pureed chipotles,
2 can: , (15-ounce) creamed corn
1 lbs: 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 on Sep
24, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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
24, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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