- 4 cups fat-free Milk
- 2 cups diced peeled Baking Potato
- 1 tsp. Cajun seasoning
- ¼ tsp. Pepper & ¼ tsp. Salt
- 2 cans (14 ¾ oz) no salt cream corn
- 1 lb. large Shrimp, peeled & deveined
Combine the first five ingredients in a Dutch oven, and bring to a boil. Reduce heat, and simmer the milk mixture for 10 minutes, stirring occasionally. Stir in the corn, and bring to a boil. Add the shrimp, and cook for 2 minutes or until shrimp are done. Makes 4 – 2 cup servings.