Chinese Corn and Shrimp Soup
By: Leah Rodrigues
Published: Tuesday, June 7, 2011 - 5:04pm

Ingredients




2 14s 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

Preparation

1 Combine creamed corn and chicken stock in a saucepan. 2 Bring to a boil and add sherry, salt, shrimp. 3 Cook for 2 minutes or until shrimp is pink, stirring a few times. 4 Remove from heat and add oil and scallions.

About


adapted from Nancie McDermott in Quick & Easy Chinese