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
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|Serving Size: 1 Serving (2387g)|
|Recipe Makes: 1|
|Calories from Fat: 116 (7%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 1653
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