Ingredients for 4 servings 3 cups low-sodium chicken broth 3 cups diced red potatoes 1 (16-ounce) package frozen white shoepeg corn, thawed 1 bunch chopped scallions 1/2 pound thawed shrimp, peeled, deveined, and cut into 1/2-inch pieces 1/4 cup heavy cream or sour cream 1 tablespoon fresh lemon juice Preparation In a medium saucepan, boil the broth and potatoes for 5 minutes. Add corn and the white portion of scallion and simmer for 8 minutes. Remove 2 cups and puree in a blender. Return to the pot and stir in shrimp. Cook until bright pink and stir in cream, lemon juice, and scallion greens. Season with salt and freshly ground black pepper.

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