Try this Chipotle, Corn and Shrimp Soup recipe, or contribute your own.
Suggest a better descriptionBy 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
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Serving Size: 1 Serving (2387g) | ||
Recipe Makes: 1 | ||
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Calories: 1653 | ||
Calories from Fat: 116 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.8g | 17 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 694.4mg | 214 % | |
Sodium 1059.2mg | 37 % | |
Potassium 4851.5mg | 128 % | |
Total Carbohydrate 266.3g | 78 % | |
Dietary Fiber 15.8g | 63 % | |
Sugars, other 250.5g | ||
Protein 137.6g | 197 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1653
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