In a medium saucepan, boil broth and potatoes 5 minutes. Add corn and white portion of scallion; simmer 8 minutes. Remove 2 cups; puree in a blender. Return to pot; stir in shrimp. Cook until bright pink; stir in cream, lemon juice, and scallion greens. Season with salt and freshly ground black pepper.
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|Serving Size: 1 Serving (1227g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1258 (59%)|
|Amt Per Serving||% DV|
|Total Fat 139.7g||186 %|
|Saturated Fat 39.9g||199 %|
|Monounsaturated Fat 57.6g|
|Polyunsanturated Fat 30.2g|
|Cholesterol 776.2mg||239 %|
|Sodium 737.7mg||25 %|
|Potassium 2414.4mg||64 %|
|Total Carbohydrate 20.3g||6 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 17.9g|
|Protein 185.1g||264 %|
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Calories per serving: 2124
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