Recipe by angie
"A sweet and fragrant broth-based soup, seasoned with fresh thyme and finished with a touch of milk. Shrimp and corn add sweetness, and the broth can be easily adjusted for richness - use milk to keep it light, or cream to give it more of a chowder consistency."
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4 thick slices
leeks, thinly sliced (white and pale green parts only)
red potatoes, cut into 1-inch pieces
salt and ground black pepper to taste
frozen sweet corn
chopped fresh parsley
I made this with scallops instead of shrimp on a rainy day and it was a big hit. Not a drop left in the pot!
I do like this recipe over the cream of leek soup recipes. But I find the colour is washed out by the end of cooking time. So I had to add some extra parsley at the end to each bowl to make it a bit more colourful. The taste was very good.
* Percent Daily Values are based on a 2,000 calorie diet.
Leek and Potato Soup with Shrimp and Corn
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 284
** Calories from Fat: 68
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