June 8, 2011
I don't know how the weather is in the rest of the country but June gloom has certainly got a strong hold in California. Lately, I have been finding myself craving soup to warm me up. There is no need to splurge on take out, making this soup will be faster and healthier than that. If you do not like shrimp or you are allergic, feel free to substitute with ham, chicken or tofu.
Ingredients:
2 14 oz cans creamed corn
2 cups low sodium chicken broth
2 Tablespoons dry sherry
1 teaspoon salt
1/2 cup chopped shrimp
1 teaspoon sesame oil
3 scallions chopped
For full recipe, click below
Chinese Corn and Shrimp Soup
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