Shrimp Potato Soup
|Canned condensed cream of potato soup||10 1⁄4 Ounce (1 can, frozen)|
|Canned condensed cream of shrimp soup||10 Ounce (1 can, frozen)|
|Milk||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Cooked whole kernel corn||1⁄2 Cup (8 tbs)|
|Parsley||1 Tablespoon, chopped|
|Tabasco sauce||4 Drop|
1) In a saucepan, add all ingredients.
2) Combine well.
3) Place the saucepan over heat.
4) Heat up the mixture by frequent stirring until properly thawed.
5) Serve the soup in individual bowls and garnish with fresh parsley, if desired.