Summer Corn Soup With Shrimp

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Sprouted Kitchen
Nutrition per serving    (USDA % daily values)
CAL
484
FAT
53%
CHOL
75%
SOD
101%

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Ingredients for 4 servings

4 Ears Corn

3 1/2 Cups Vegetable Stock (good quality)

1 tbsp Butter

1 Medium Yellow Onion, Sliced Thin

1 Large Yukon Gold Potato

1 Tsp. Fresh Ground Nutmeg

Cayenne or Red Pepper Flakes to taste

1-2 tsp. Oregano to taste

Salt/Pepper to taste

Light Sour Cream to taste

1 lb. Shrimp

1 tbsp Olive Oil

1 Large Avocado

1 Poblano or Pasilla Chile

Juice of One Lime

1/4 Cup Finely Chopped Cilantro/Basil, either or a mix

Scallions (optional)

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