Instructions: A beat-the-clock soup that tastes like it took hours to prepare. In a large pot, combine three cups nonfat milk, two baking potatoes (peeled and diced), one teaspoon pureed chipotles and two 15-ounce cans creamed corn.

Simmer until potatoes are fork-tender, 12-14 minutes. Add 1 pound peeled and deveined shrimp and cook two minutes. Season to taste with salt and white pepper.

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