Our top-rated shrimp and corn soup has a creamy texture similar to a chowder or bisque and takes less than 30 minutes to make. This is a simple and quick seafood soup recipe.
1 cup chopped onion
1 cup chopped green bell pepper
1 garlic clove, minced
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
2 cups fat-free milk
1 (15-ounce) can cream-style corn
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 1/4 pounds medium shrimp, peeled and deveined
4 teaspoons sliced green onions
How to Make It
Heat a Dutch oven or large saucepan coated with cooking spray over medium-high. Add onion, bell pepper, and garlic, and sauté 5 minutes. Stir in cream cheese; reduce heat, and cook until cheese is melted. Add milk, corn, soup, and tomatoes; cook 10 minutes, stirring occasionally. Bring milk mixture to a boil. Add shrimp; cook 5 minutes or until shrimp are done. Remove from heat. Sprinkle each serving with green onions.