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
How to Make It
In a medium saucepan, boil broth and potatoes 5 minutes. Add corn and white portion of scallion; simmer 8 minutes. Remove 2 cups; puree in a blender. Return to pot; stir in shrimp. Cook until bright pink; stir in cream, lemon juice, and scallion greens. Season with salt and freshly ground black pepper.