Categories: Gluten-Free, Soup

Ingredients

• 1 1/2 cups low-sodium chicken broth
• 1 1/2 cups diced red potatoes
• 1 (8-ounce) package frozen white shoepeg corn, thawed
• 1/2 bunch chopped scallions
• 1/4 pound thawed shrimp, peeled, deveined, and cut into 1/2-inch pieces
• 1/8 cup heavy cream or sour cream
• 1/2 tablespoon fresh lemon juice

Directions

1. In a medium saucepan, boil broth and potatoes 5 minutes.

2. Add corn and white portion of scallion; simmer 8 minutes. Remove 2 cups; puree in a blender.

3. Return to pot; stir in shrimp.

4. Cook until bright pink; stir in cream, lemon juice, and scallion greens.

5. Season with salt and freshly ground black pepper.

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