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
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.