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Shrimp-and-Corn Chowder
Ingredients
- 3 cups low-sodium chicken broth
- 3 cups diced red potatoes
- 1 (16-ounce) package frozen white shoepeg corn, thawed
- 1 bunch chopped scallions
- 1/2 pound thawed shrimp, peeled, deveined, and cut into 1/2-inch pieces
- 1/4 cup heavy cream or sour cream
- 1 tablespoon fresh lemon juice
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