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Quick Shrimp-and-Corn Soup

Yield 8 servings (serving size: 1 cup soup and 1/2 teaspoon green onions)
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.

Ingredients

  • Cooking spray
  • 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

Nutrition Information

  • calories 228
  • caloriesfromfat 29 %
  • fat 7.4 g
  • satfat 3.8 g
  • monofat 1.9 g
  • polyfat 1.1 g
  • protein 18.8 g
  • carbohydrate 20.8 g
  • fiber 1.5 g
  • cholesterol 118 mg
  • iron 2.4 mg
  • sodium 663 mg
  • calcium 176 mg

How to Make It

  1. 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.