Soups
| Amount | Measure | Ingredient |
|---|---|---|
| 1/2 lb. | cooked salad shrimp | |
| 1/2 | onion -- chopped | |
| 2 Tbsp. | olive oil | |
| 1 cup | chicken broth | |
| 3 | or 4 med. red-skinned potatoes -- cubed | |
| 1/4 tsp. | white pepper | |
| 2 | 13-oz. cans evaporated skim milk | |
| 1 package | (10 oz.) froaen corn kernels | |
| 1 Tbsp. | parsley -- chopped |
Saute onion in oil in Dutch oven or 3-quart saucepan until tender but not brown.Add chicken broth, potatoes and pepper. Cover and simmer until potatoes aretender,about 145 minutes.Add milk and corn. heat gently (do not boil).Add shrimp just before serving. Garnish with parsley