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Shrimp Potato Soup

chef.jackson's picture
Ingredients
  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
Directions

MAKING
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.

SERVING
5) Serve the soup in individual bowls and garnish with fresh parsley, if desired.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Shrimp
Interest: 
Healthy
Cook Time: 
15 Minutes
Servings: 
4

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4.31111
Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 145 Calories from Fat 58

% Daily Value*

Total Fat 7 g10.2%

Saturated Fat 2.9 g14.4%

Trans Fat 0 g

Cholesterol 20.3 mg6.8%

Sodium 1069.6 mg44.6%

Total Carbohydrates 17 g5.8%

Dietary Fiber 0.39 g1.6%

Sugars 3.3 g

Protein 5 g9.7%

Vitamin A 9.3% Vitamin C 8.7%

Calcium 9.1% Iron 3%

*Based on a 2000 Calorie diet

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Shrimp Potato Soup Recipe