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)
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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