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Becky Luigart-Stayner; Cindy Manning Barr Photo by: Becky Luigart-Stayner; Cindy Manning Barr

Creamy Shrimp and Corn Bowl

This quick and easy soup recipe features shrimp and whole-kernel corn and gets is creaminess from half-and-half.  Serve with sliced baguette for dipping.

Cooking Light MAY 2004

  • Yield: 4 servings (serving size: 1 cup shrimp mixture and 1 tablespoon onions)


  • Cooking spray
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 3/4 cup chopped green onions, divided
  • 1/4 cup water
  • 3/4 teaspoon Old Bay seasoning
  • 1 (11-ounce) can extrasweet whole-kernel corn, drained
  • 3/4 cup half-and-half
  • 1/4 teaspoon salt


Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; sauté 3 minutes. Add 1/2 cup onions, water, seasoning, and corn; bring to a boil. Cover, reduce heat, and simmer 5 minutes.

Remove from heat; stir in half-and-half and salt. Cover; let stand 3 minutes. Sprinkle with 1/4 cup onions.

Nutritional Information

Amount per serving
  • Calories: 279
  • Calories from fat: 26%
  • Fat: 8.1g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.1g
  • Protein: 37.3g
  • Carbohydrate: 12g
  • Fiber: 2g
  • Cholesterol: 281mg
  • Iron: 4.3mg
  • Sodium: 741mg
  • Calcium: 149mg

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Creamy Shrimp and Corn Bowl Recipe