Quick Shrimp-and-Corn Soup

recipe
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.

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

April 2000
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