1. Sauté in 1 tsp butter & 1 tsp olive oil the scallions, garlic. @ 2 minutes. Sprinkle flour over scallion mixture & cook 1 min stirring constantly. Stir in milk stock & bay leaf bring to a boil. Reduce heat and cook 2 min. Stir in salt, ground red pepper, shrimp & corn. Simmer 4 min or til shrimp done. Discard bay leaf.divide soup among 4 bowls. Sprinkle with reserved scallions.
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|Serving Size: 1 Serving (120g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 4 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 1.2mg||0 %|
|Sodium 73.1mg||3 %|
|Potassium 219.8mg||6 %|
|Total Carbohydrate 20.7g||6 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 19.5g|
|Protein 3.4g||5 %|
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Calories per serving: 93
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